625g packet fresh ricotta & spinach ravioli or agnolotti
1 tablespoon olive oil
500g cup mushrooms, sliced
3 garlic cloves, crushed
300ml light thickened cooking cream
½ cup grated cheddar cheese
½ cup flat-leaf parsley leaves, chopped + extra to serve
½ cup finely grated parmesan
1Cook ravioli or agnolotti following packet directions.
2Meanwhile, heat oil in a large frying pan over medium-high heat. Add mushrooms and garlic. Cook, stirring often, for 4-5 minutes or until mushrooms are just tender. Reduce heat to medium-low, stir in cream, cheddar cheese and parsley. Cook, stirring, until cheese melts.
3Drain ravioli or agnolotti. Add to mushroom mixture. Season. Stir over medium-low heat until hot and well combined. Sprinkle with parmesan and extra parsley. Serve.