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    Wild Mushroom Ravioli with Green Peppercorn Butter

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    Wild Mushroom Ravioli with Green Peppercorn Butter

    • Vegetarian
    • Preparation time: 10 minutes, puls 10 minutes soaking time
    • Cooking time: 20 minutes
    • Total time: 40 minutes, including 10 minutes soaking 40 minutes

    Serves: 4 starter, 2 main

    Ingredients

    • ½ x 45g pack Waitrose Cooks' Ingredients Porcini Mushrooms
    • 25g butter
    • 2 shallots, finely chopped
    • 120g pack Waitrose Exotic Mushroom Selection, chopped
    • 2 tsp Waitrose Cooks' Ingredients Sicilian Lemon Juice
    • 6 sheets fresh lasagne, cut in half widthways
    • For the peppercorn butter
    • 125g pack Lurpak Butter with Crushed Garlic, cut into cubes
    • 2 tsp Waitrose Cooks' Ingredients Sicilian Lemon Juice
    • 2 tsp Cooks' Ingredients Green Peppercorns, lightly crushed

    Method

    1. Place the porcini in a bowl and cover with warm water. Leave to soak for 10 minutes, then drain and chop.
    2. Melt the butter in a pan, add the shallots and cook for 10 minutes until soft. Add both types of mushroom and cook, stirring, for 5 minutes. Stir in the lemon juice and season with salt and freshly ground black pepper.
    3. To make the peppercorn butter, place the garlic butter in a pan with the lemon juice and green peppercorns. Heat gently until the butter has melted.
    4. Meanwhile, cook the pasta for 2-3 minutes in boiling water until just tender. Drain well, then place a lasagne square on each of 4 warmed plates.
    5. Place a spoonful of the mushroom filling on each square and drizzle a little of the butter over. Place another square on top, at an angle, and top with the remaining mushrooms and a little more butter. Place a final square on top, at an angle, and pour the butter over and around the ravioli. Serve immediately.

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