MUSHROOM & WALNUT OPEN RAVIOLI

I love Italian food & really pasta is one area I don't miss gluten. You can get some amazing gluten free pastas that gluten eaters will happily eat too. I prefer rice pasta or buckwheat pasta as oppose to corn based pasta - but it's worth experimenting with different ones until you find what works for you.
This dish looks quite impressive, but it's only got a handful of ingredients and really isn't complicated.
You can also make the Mushroom/walnut filling in advance and leave in the fridge until you're ready to put the dish together.

serves 2

150g mushrooms (and 25g mushrooms to serve)
1 shallot
75g walnuts
4 dessertspoons of redwine
light olive oil
1 tablespoon soy cream
fresh watercress to serve
salt and pepper
6 gluten free lasagne sheets

1 First up you want to soak your lasagne sheets in a large bowl of cold water, with a tablespoon of oil mixed in (to stop them sticking together). Leave for half an hour, whilst you make the walnut mushroom filling.

2  Peel and finely chop your shallot. Clean & chop up the mushrooms.
Put the shallot in a frying pan with one dessertspoon of light olive oil and cook for a few mins over a medium heat until softened and starting to brown.

3 Add the mushrooms to the pan with 2 tablespoons olive oil, 2 tablespoons water and 4 dessert spoons of red wine. Cook over a medium heat for around 5 mins. You want the mushrooms to be cooked and the liquid to have reduced down.

4  Put the walnuts into a blender. Blitz. Then add the mushroom/ shallot mix & soy cream into a blender & blend until you have a kind of mushroom pate. Add some salt and coarse ground black pepper to taste.

5 Take your lasagne sheets. Bring a saucepan of water to the boil, add a tablespoon of light olive oil and the pasta sheets and cook for about 10 mins or until the pasta is cooked (depending on what kind of pasta you use, the cooking time will vary a little.)
Whilst the pasta is cooking, you can place your mushroom/ walnut pate in the oven in the warming draw if you have one, or on a low heat just to warm through.

6  Slice the remaining mushrooms and saute in a little olive oil and water, in a frying pan, over a medium heat until they soften and start to brown.

7 You're now ready to build your ravioli. Layer up as follows: A sheet of pasta, then some mushroom/walnut pate, then a sheet of pasta, then the pate etc. topped with your sauteed mushrooms and some fresh watercress.