By Zuru Zuru

Serves - 2 people

Prep Time - 15 mins

Cooking Time - 30 mins

Ingredients

For the Ravioli

Fresh lion’s mane mushroom -  1 bunch

Olive oil - 3 tbsp

Chilli flakes -1 tsp

Garlic, sliced - 3 cloves

Salt to taste

Mixed dried herbs - 1 tsp

Pasta sheets/wonton sheets - 20-25 pc

For the sauce 

Butter - 2 tbsp

Walnuts, roughly chopped  - ¼ cup

Water - 1½ cup

Basil -a handful

Parsley chopped - ¼ Cup

Lemon wedges - 1-2 pc

Method

Roughly chop the lion's mane mushrooms into smaller pieces. Clean them thoroughly by soaking them in water for a few minutes.
 
Heat the olive oil in a pan, add the chilli flakes and cook over medium heat for a few minutes. Cook the chilli flakes until the oil starts to take on a slight red colour from the chillies. 

Add the sliced garlic cloves and cook until they turn light golden brown. Add the fresh lion's mane with a sprinkle of salt for seasoning. 

Cook until the mushrooms slightly shrink and are soft to the touch. The mushrooms must be limp yet juicy. 

Add the mixed herbs and cook the mushrooms until all the moisture has evaporated. Keep aside to cool. 

Meanwhile, separate your pasta/wanton sheets. Prepare a bowl of water and a kitchen brush to seal your ravioli. 

To make the ravioli, brush some water along the edges of the ravioli sheet. Add a tsp of the mushroom filling, then use another sheet to cover, making a pocket. Make sure there isn't too much air trapped inside the ravioli pocket. Seal the edges by pressing both sheets together with a fork. 

Repeat this process with the rest of the mushroom filling and ravioli sheets. 

For the sauce, heat a pan over medium heat and add 1 tbsp of butter. Add the chopped walnuts and cook over medium heat for about a minute. Slowly add the water and allow it to come to a boil. 

Add the prepared tortellini pockets and cover the pan. Let the tortellini cook for about one and a half minutes. Uncover the pan and remove them onto a serving plate. 
Bring the remaining water to a boil and reduce until it thickens. Add in the basil, parsley, and 1 tbsp of butter and mix till it emulsifies or resembles the consistency of a sauce. 

Lastly, season with salt, some more mixed herbs and freshly ground black pepper. Pour the sauce over the plated tortellini and serve hot.