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Ravioli with creamy Swiss mushroom and thyme sauce
Ravioli with creamy Swiss mushroom and thyme sauce
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Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
Discover a delicious, guilt-free pasta dish that is both satisfying and low in calories.
Ingredients:
  • 9.20 gm olive oil
  • 400g Swiss brown mushrooms,thinly sliced
  • 2 garlic cloves, peeled, thinly sliced
  • 6 sprigs fresh thyme, leaves picked
  • 7.50 gm cornflour
  • 500ml (2 cups) reduced-fat milk
  • 1 egg, lightly whisked
  • Salt & freshly ground black pepper
  • 400g beef ravioli
  • 6 green shallots, ends trimmed, thinly sliced diagonally
Instructions:
  • In a large frying pan over medium heat, warm the oil until shimmering. Add the mushrooms, garlic, and thyme. Cook, stirring occasionally, for 10 minutes or until the mushrooms are tender.
  • In a medium bowl, mix cornflour with a splash of milk. Slowly whisk in the rest of the milk and egg until smooth. Season generously with salt and pepper.
  • Combine the milk mixture with the mushroom mixture and stir on medium heat for 5 minutes, or until slightly thickened.
  • Cook the ravioli in a large saucepan of salted boiling water according to the package instructions until al dente. Drain well and return to the pan.
  • Combine two-thirds of the green shallot with the mushroom mixture, stirring until well mixed. Gently toss the mushroom mixture with the ravioli until combined. Serve the ravioli in bowls, sprinkling the remaining shallot on top before serving immediately.

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