Ingredients

• 60g/2¼oz butter
• 1 garlic clove
• finely chopped
• 600g/1lb 5oz mixed wild mushrooms
• cleaned and the larger ones cut in half
• 1 tbsp tomato purée
• 1 tbsp chopped fresh flatleaf parsley
• salt and freshly ground black pepper
• 125ml/4fl oz white wine
• 8 sheets egg pasta dough
• about 15cm/6in square
• 55g/2oz parmesan (or a similar vegetarian hard cheese)
• grated (optional)
• 8 very small
• tender globe artichokes
• before any chokes have formed
• ¼ lemon
• juice only
• 6 tbsp extra virgin olive oil
• salt and freshly ground black pepper
• 85g/3oz parmesan (or a similar vegetarian hard cheese)
• shaved very thinly

Directions

• For the open ravioli with mushrooms
• heat a frying pan with the butter. Once melted
• add the garlic and fry gently until softened
• but not browned.
• Add the mushrooms and stir-fry for about five minutes
• then add the tomato purée and parsley and season with salt and pepper to taste.
• Pour in the wine
• bring to the boil and let it bubble for a few minutes.
• For the artichoke salad
• trim the artichokes of all tough outer leaves. Cut off and discard the top and bottom
• then slice very thinly and put into a bowl of water with a splash of the lemon juice to prevent any discolouration until ready to serve.
• To finish the ravioli
• place a large saucepan of boiling water on the hob and season with salt. Once it comes to a rolling boil
• add a couple of sheets of pasta at a time so that they don’t stick together. Once soft but still retaining a little bite
• remove the pasta sheets from the pan with a slotted spoon and set aside.
• For the artichoke salad
• prepare the vinaigrette by whisking together the olive oil
• remaining lemon juice
• and salt and pepper to taste in a small bowl.
• To serve
• carefully lay four sheets of pasta on four hot serving plates. Divide the mushroom mixture between them
• placing on top
• reserving some of the sauce.
• Top the mushrooms with the remaining sheets of pasta and brush the top with the remaining sauce. Sprinkle with grated parmesan
• if you like. Drain the artichokes and arrange them on the serving plates. Pour the vinaigrette over the artichokes and sprinkle the parmesan shavings on top. Serve at once.