Mushroom Ravioli in Cognac sauce

INGREDIENTS:

100 ml sunflower oil

12 sage leaves

2 tbsp extra virgin olive oil

4 shallots, thinly sliced

½ mushroom stock cube

250 g mascarpone

50 ml cognac

400 g mixed mushrooms, sliced

1 garlic clove, crushed

20 g flat parsley, finely chopped

500 g fresh ravioli with mushroom filling

METHOD:

1. Heat the sunflower oil in a frying pan and fry the sage leaves in it until crispy. Drain on kitchen paper. 

2. Heat half the olive oil in a frying pan and fry the shallots over medium heat until lightly browned. Add the cognac, stir and let the alcohol evaporate. Crumble the stock cube on top, add the mascarpone or soy cream and stir well for 1 minute. Season with salt and pepper.

3. Heat the rest of the olive oil in a second frying pan and cook the mushrooms on medium heat for about 5 minutes. Add the garlic and cook for 30 sec along. Stir in the parsley.

4. Cook the ravioli following the directions on the package. 

5. Serve the ravioli on plates and pour the sauce over them. Divide the mushrooms and sprinkle the portions with the fried sage leaves.