Mushroom ravioli in herb jus | Reader's Digest Asia

Ingredients

• 3 tablespoons extra virgin olive oil
• 4 French shallots, chopped
• 1 clove garlic, chopped
• 500 g mushrooms, finely chopped
• 3 tablespoons brandy
• 30 g dried porcini mushrooms, soaked, drained and finely chopped
• 1¼ cups (100 g) fresh wholemeal breadcrumbs
• ½ cup (50 g) freshly grated parmesan
• 2 eggs
• 2 tablespoons chopped fresh parsley or basil
• 1 teaspoon chopped fresh marjoram or ¼ teaspoon dried marjoram
• 1 quantity fresh pasta dough
• 250 g snow peas or sugarsnap peas
• 2 tablespoons tiny tender sprigs of fresh thyme
• 1 tablespoon extra virgin olive oil (optional)
• salt and pepper
• Herb and garlic jus
• 3 cups (750 ml) chicken or vegetable stock
• 1¾ cups (175 ml) dry white wine
• 1 tablespoon fresh thyme leaves or ¼ teaspoon dried thyme
• 4 zucchini, thinly sliced or coarsely diced