Butternut pansotti with buttery wild mushrooms, rosemary and pecan nuts – Food & Home Magazine

Ingredients

• a big knob of butter
• a glug of olive oil
• a small handful fresh rosemary leaves
• 1 peeled and minced garlic
• 150g exotic mushrooms (the larger ones sliced)
• salt and freshly ground black pepper, to taste
• 1 x 250g packet butternut pansotti/ravioli
• 70g roughly chopped and toasted pecan nuts
• dollops of crème fraîche, to serve