Open Ravioli with Wild Mushrooms and Organic Green Pesto Recipes

Cooking Time: 15 - 30 mins
Serves: 2   

Ingredients

4 sheets lasagne
3 tbsp of extra virgin olive oil
150g of wild mushrooms, such as Chanterelle
1 garlic clove, crushed
1 large handful of basil leaves
2-3 tbsp of Sacla' Organic Green Pesto
2 tbsp of single cream
sea salt and freshly ground black pepper
basil leaves, to garnish
Grana Padano shavings

Instructions

If you can't make your own pasta, you can still make the pasta take the shape you want.

Bring a large pan of water to the boil. Add the lasagne sheets and cook them until they're al dente. Drain, sprinkle with a little oil and set aside.

Meanwhile, heat the olive oil in a frying pan, add the mushrooms and saute for five minutes with the garlic. Season well.

Stir in the basil leaves, the Sacla' Organic Green Pesto, and the cream and simmer for two minutes. Keep the sauce warm while you tackle the rest.

Here's the ingenious bit. Using a round cookie cutter, cut each sheet of pasta into four circles.

Place these four circles on to a hot plate and top each one with a little of the mushroom mixture.

Then simply top each circle with another circle of pasta. It's virtually homemade pasta.

Serve immediately, crowned with freshly ground black pepper, Grana Padano shavings and a smart basil leaf.