Spinach and Ricotta Ravioli with Shitake Mushroom

Ingredients

Serves 2

• 400g spinach and ricotta ravioli
• 1 clove garlic thinly sliced
• olive oil
• 1/2 bunch English spinach washed and chopped roughly
• 10g dried Shitake mushroom soaked in boiling water for 5 minutes
• 1 tablespoon toasted pine nuts
• 1/2 bunch sage
• salt and fresh ground pepper
  

Directions

1. Cook pasta until al dente.
2. Heat oil in pan and gently fry garlic until soft.
3. Add mushrooms and saute for 2 minutes.
4. Add spinach and saute until wilted.
5. Add pasta and pine nuts and season to taste.
6. Add fresh sage (Sage can also be deep fried and used as a garnish).