Chicken and Mushroom Ravioli with Creamy Fungi Sauce

Cook Time 10 to 15 minutes

Servings 2-4

Ingredients

350g packet of San Remo Chicken and Mushroom Ravioli
2 shallots, finely diced
2 tbsp butter
2 tbsp extra virgin olive oil
1 cup cream
2 tbsp brandy
1 tsp lemon zest
1 tsp thyme, chopped
250g field mushrooms, sliced
100g parmesan, shaved
Salt & pepper

Perfect pockets of chicken and mushroom goodness, served with a creamy fungi sauce! A great mid-week meal idea.

Method

In a large frying pan heat olive oil and butter on a medium heat. Add shallots, mushrooms and cook until mushrooms are soft. Add thyme and deglaze pan with brandy. Reduce brandy by half.
Add cream and lemon zest to pan. Cook for 5min. or until sauce is reduced by half. Check seasoning and if needed add salt & pepper. Cook pasta as per packet directions. Drain and add to pan. Toss pasta through the sauce and serve with shavings of parmesan.