Ingredients

• 1 tbsp / 15 gr butter
• 1 tbsp olive oil
• 150 gr mushrooms sliced or chopped
• Salt & Pepper
• 1 tbsp basil (I used dried)
• 1 shallot or onion cut in circles
• 240 ml liquid fresh cream
• 1 tsp truffle oil
• 2 tbsp grated Parmesan
• 2 tbsp chopped parsley

Preparation

• Melt the butter with olive oil, add the shallot or onion, and cook until they’re soft & light brown.
• Add the mushrooms, salt, pepper & basil, and let them simmer until mushrooms are cooked.
• Add the fresh cream; let it come to a boil then then add the truffle oil.
• Meanwhile, cook the ravioli in a separate pot as per the instructions on the pack.
• Add the cooked ravioli to the sauce and let them simmer a bit.
• Remove from fire, and serve with Parmesan & parsley.