Ingredients

· 625 g fresh ricotta & spinach ravioli

· 1 tablespoon olive oil

· 500 g mushrooms, sliced

· 3-4 garlic cloves, crushed

· 300 ml cooking cream

· ½ cup grated cheddar cheese

· ½ cup parsley leaves, plus extra to serve

· ½ cup grated parmesan

Method

Cook the ravioli following packet directions. Meanwhile, heat oil in a large frying pan over medium-high heat. Add the mushrooms and garlic. Cook, stirring often, for five minutes or until mushrooms are just tender. Reduce the heat to medium-low, stir in cream, cheddar cheese and parsley. Cook, stirring, until the cheese melts. Drain the ravioli and add to mushroom mixture. Season. Stir in over medium-low heat until well combined. Sprinkle with grated parmesan and extra parsley. Serve.