Mushroom, Walnut & Feta Ravioloni with White Truffle, Parmesan & Mascarpone Sauce

1. Fill a saucepan with water, season generously with salt, bring to a rolling boil, then drop your Ravioloni in.
2. In a large, non-stick frying pan add the truffle oil, butter, and thyme leaves, and sauté gently until soft and fragrant.
3. NOTE: Keep 1 tbsp pasta water before draining.
4. Drain Ravioloni well, and keep warm.
5. Add the mascarpone, and pasta water to the pan. Whisk to make a sauce.
6. Tumble in the Ravioloni, and mix well. Sprinkle in the parmesan, taste, and season – plenty of fresh black pepper.

Serve: Garnished with a handful of rocket leaves, dressed in a squeeze of lemon juice and a drizzle of truffle oil.

Jax Says: there are no words really for how divine this dish is. The truffle and mushroom are pasta royalty.