Greg Mushroom Ravioli   Ingredients wanton wrappers 8 pc Portobello mushroom (large)1 pc shallots 1 pc garlic clove (small) ½ pc freshly grated Parmesan 25 gm bread crumbs 10 gm chopped tarragon sq chopped chives sq onions 2 pc milk 200 ml garlic salt sq flour sq peas 100 gm shallots1 pc vegetable stock (fresh) sq coriander leaves sq Method Ravioli farce 1. Remove the black area of the mushrooms , cut into approx. 5mm dice 2. Finely chop the shallots and the garlic clove, sweat in a little butter 3. Add the mushrooms, tarragon and the chives 4. Season to taste and allow the mix to cool slightly 5. Once the mix has cooled add the bread crumbs and parmesan cheese, correct the seasoning 6. Use the wanton papers as you would pasta dough: sandwich the mix between two wantons and seal with an egg wash: shape into the ravioli by cutting into a circle with a fluted cutter (do not discard the trimmings) Onions 1. Peel and shave the onions into very fine rings (on the mandolin), place them in the milk to soak for twenty minutes then remove and lightly dry 2. Toss the onions in the flour and garlic salt, shake free any excess and deep fry the onions: once golden brown place on paper towels to dry; season with salt, pepper and a little extra garlic salt if required (keep warm) Sauce (allow 50 ml of finished sauce per portion) 1. Chop the shallots and sweat (cook without colour) in a little butter or olive oil, add the peas heat for a moment and then place into a blender 2. Add a little of the vegetable stock and the leaves of cilantro, season and blend 3. Continue adding the vegetable stock until you reach the desired constancy, correct seasoning and pass 4. This sauce will lose its colour if left heated for too long To serve 1. Cook the ravioli in a chauffant, remove and drain, toss in a bowl with a little extra virgin olive oil, finely chopped chives and red capsicum julienne 2. Place a generous amount of the crispy onions on a pasta plate, arrange the ravioli (three per portion) on top, garnish and coat with the sauce. sq = sufficient quantity (add to taste) pc =piece, meaning a whole one of  Chef Jos Wellman Tutor, author and restaurateur New Zealand         Read also:Easy Insalata Caprese Mozzarella and Tomatoes Recipe Asparagus Pasta and Pesto Recipe  Italian Osso Bucco Recipe  Creamy Pasta Recipe Greg Mushroom Ravioli