Today I had one of the lushest things I've had in a while. It's easy to forgot how fabulous mushrooms can be, but cooking it like this will make you appreciate them all over again.
Mushroom ravioli con lushness
Take one pack of mushroom ravioli from the fresh pasta section of the supermarket. While it's boiling ( for about 5 minutes, maybe less so keep an eye on it) heat some butter in a pan. Don't try using margerine because it's not the same taste and it won't brown nicely.
If you just so happen to have some truffle oil or porcini mushroom infused oil (mine was a forgotten Christmas present) add it now to the butter. Once the butter is slightly browning, add some ripped basil leaves and leave them impart their flavour.
Once the ravioli is cooked, drain throroughly and add to the butter. There'll be no need to season it as the saltiness comes from the next step: lots of grated Parmesan on top (or Pecorino if you have it).
Enjoy!
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