Mushroom, Sage & Pinenut Ravioli served in a reduction of maple syrup, mushroom, olive oil & cream

I have to tell you - this was an experiment but it turn out better than I ever could have hoped! Along with my pasta maker I also bought a ravioli thingy (not sure the real name!). I can only hope that when I try to make this again it will be just as good!

Ingredients & Preparation:

Ravioli & Filling

• 2 long sheets of fresh, homemade pasta (see last post)
• 1/2 cup toasted pine nuts
• 1 package of cremini mushrooms, sauteed (keep the juices for the sauce)
• 2 slices of halloumi cheese, fried, cut into little pieces
• 2 tbsp fresh sage, chopped
• white pepper, to taste
• 2 tbsp 100% real maple syrup

Saute the pine nuts and set aside. Saute the mushrooms, reserve juices and set the mushrooms aside. Fry up the halloumi. Mix up the pine nuts, mushrooms, halloumi, sage, pepper and maple syrup. Stir well.
Boil a large pot of salted water.
If using a ravioli maker, flour it well and place the first sheet of pasta over the mould. Push in the little holes. Add some of the mixture to each hole. Do not over fill. Place the next sheet of pasta over top. Using a rolling pin, roll over the edges (which are raised for this purpose) and cut the ravioli squares. Make sure there are no gaps. Carefully remove them.
Plop your ravioli into the water and bring back up to a soft boil (not a great rumbling boil). Cook for about 5-6 minutes. Taste one to make sure it is fully cooked.

While you are cooking the ravioli, make the sauce.

Ravioli Sauce

• mushroom juices (previously set aside)
• 2 tbsp extra virgin olive oil
• 1/4 cup 18% cream
• 1-2 tbsp chopped fresh sage
• 2 tbsp 100% real maple syrup, or to taste (be careful not to make it too sweet)

Reduce the mushroom juices for about 1 minute or so. Add the cream and oil and whisk together. Cook another 1-2 minutes. Add sage and maple syrup. Stir well. Remove from the heat and add to the pasta straight away. Coat the pasta evenly. Garnish with some sage and halloumi bits.

Enjoy!