Mushroom Ravioli with Tomato and Chilli Sugo
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Step 1: Lay out twelve wanton wrappers and top with a heaped teaspoon of Porcini Mushroom and Verjuice Pate in the middle of each wrapper. Brush around the four outer sides of the wrapper with egg wash and then place another wrapper on top. Seal the two wonton wrappers by crimping the edges with a fork.
Step 2: Bring a large saucepan of water to the boil and cook ravioli in batches of four at a time for 2-3 minutes.
Step 3: While they are cooking, heat the Tomato and Chilli Sugo in another pan with Extra Virgin Olive Oil.
Step 4: When all ravioli are cooked, place three in a bowl and top with Tomato and Chilli Sugo and shaved parmigiano.
120g 1 tub Mushroom & Verjuice Paté
80ml 4 tbspn parmesan
30ml 2 tbspn Extra Virgin Olive Oil
300ml 1 1/3 cup Tomato & Chilli Sugo
59g 1 free range egg beaten for egg wash