Mushroom ravioli in herb jus

Heat the olive oil in a large saucepan. Add the shallots and cook for a few seconds, then add the garlic and the mushrooms. Cook over a high heat, stirring, to brown the mushrooms, then reduce the heat and cook for about 10 minutes or until the mixture has reduced in volume.

Pour in the brandy and cook, stirring, until it has evaporated. Remove from the heat and add seasoning to taste.

Stir in the porcini mushrooms, breadcrumbs, Parmesan, eggs, parsley or basil and marjoram. The ingredients should be thoroughly bound into a moist paste. Set aside in the fridge while you prepare the pasta.

Cut the pasta dough into quarters and roll out each separately. If using a pasta machine to roll the dough, use the second thinnest setting. Otherwise, roll it out by hand on an unfloured surface. Cut each rolled-out quarter into 2 strips, each about 10 x 50 cm (4 x 20 in).

Lay a pasta strip on the work surface. Dot the filling on the dough in small mounds (about 1 tsp each), about 5 cm (2 in) apart. Ensure that there is enough room between the mounds of filling for the covering of dough to stick to the base.

Brush the dough around each mound with a little water. Top with a second strip of pasta and press it down firmly around the filling to seal. Cut between the mounds of filling with a fluted pastry wheel or sharp knife.

Carefully pull the ravioli apart and toss with flour. Place in a single layer on a plate in the fridge. Repeat with the remaining dough and filling.

To make the herb and garlic jus, combine the stock, wine and garlic in a saucepan. Bring to the boil and cook over a high heat for 5–10 minutes or until the liquid is well flavoured. Add the thyme and courgettes, and continue cooking over a moderately high heat for 5–10 minutes or until the courgettes are quite tender but not mushy, and the liquid has intensified in flavour and evaporated slightly.

Meanwhile, cook the ravioli in boiling water for 4–5 minutes or until they rise to the surface and are al dente. Add the mange-tout or sugarsnap peas for the final 30–60 seconds of cooking. Drain well.

Serve the ravioli and mange-tout or sugarsnap peas in shallow soup bowls with the courgettes and jus ladled over. Sprinkle thyme over the top and drizzle with a tiny amount of olive oil, if using. Serve immediately.