Wild Mushroom Ravioli with Pecorino and Lemon Thyme Cream Sauce

subheading: Ravioli:

1 tablespoons olive oil (15ml)

2 tablespoons unsalted butter (30ml)

1 tablespoon garlic, finely minced (15ml)

2 tablespoons shallots, finely chopped (30ml)

1.5 lb fresh mushrooms approximately 5 cups (1250g) (try oyster, shiitake, Cremini, button, Chanterelle, etc.) chopped small (675g)

2 oz brandy (60ml)

1 tablespoon fresh lemon juice (15ml)

Salt and pepper to taste salt for pasta water

2 tablespoons fresh Italian parsley, chopped finely (30ml)

2 teaspoons fresh thyme, stripped (10ml)

2 tablespoons fresh basil, roughly chopped (30ml)

1 tablespoon fresh chives, chopped finely (15ml)

1 egg

1 tablespoon water (15ml)

8 sheets of fresh pasta 16 inches by 4 inches (406mm x 102mm)

subheading: Lemon Thyme Cream Sauce:

1 tablespoon unsalted butter (15ml)

½ small shallot, finely chopped

½ cup white wine (125ml)

¾ cup whipping cream (180ml)

2 teaspoons fresh thyme leaves (10ml)

1 tablespoon fresh lemon juice (15ml)

Salt and Pepper to taste

2oz Pecorino cheese to garnish (60g)

Directions at gustotv.com

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