Porcini Mushroom Ravioli with Creamy Mushrooms


1 packet Rana Porcini Mushroom Ravioli

500g mushrooms, roughly chopped

200ml cream

Olive oil

Salt and pepper

Fresh thyme, chives or spring onion to garnish


Heat a large non-stick frying pan over medium heat. Add the mushrooms to the pan, drizzle with olive oil and season with salt and pepper. Cook for 10 minutes, allowing the mushrooms to really brown up. Add the cream and cooking, stirring, for a further 2-3 minutes until the cream thickens.

While the mushrooms are cooking, bring a pot of salted water to a boil. Cooking the ravioli according to the packet instructions.

Place the ravioli on plates and top with the creamy mushrooms. Garnish with fresh thyme, chives or spring onion before serving.

Serves 2-3

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