RAVIOLI IN CREAMY PEA AND SPINACH SAUCE WITH BABY BUTTON MUSHROOMS AND FETA

INGREDIENTS

250 ml frozen peas

250 ml baby spinach leaves

250 ml sour cream

Salt and freshly ground black pepper to taste

500 g ravioli or tortellini with cheese or spinach and ricotta filling

45 ml butter

250 g DENNY Baby Buttons Mushrooms

2 cloves garlic, thinly sliced

75 g feta cheese

METHOD

Bring salted water to the boil and cook the peas for 2 minutes. Add the spinach. Stir until just wilted. Drain well and leave to cool. Add the sour cream and seasoning to taste. Use a stick blender and blend until creamy and smooth. Set aside. Cook the ravioli or tortellini according to the instructions on the packet. Keep warm. Heat the butter and fry the mushrooms until golden. Add the sliced garlic and fry for 1 more minute. Heat the sauce and mix with the tortellini. Spoon into serving plates and top with the baby mushrooms. Crumble feta cheese over and season to taste.

|Serves 4|