Mushroom Ravioli

Ingredients

• 250 g Swiss brown mushrooms, finely sliced
• 150 g portobello mushrooms, finely sliced
• 1 shallot, finely sliced
• 2 tbsp olive oil
• 2 tbsp butter
• 5–6 sprigs of thyme, wrapped together with twine
• ⅓ cup of dry white wine
• 1 garlic clove, minced
• 300 ml thickened cream
• 1 tbsp sea salt, extra for seasoning pot of boiling water
• 1 tbsp cracked black pepper
• 250 g store-bought mushroom ravioli
• Drizzle of olive oil
• Sprigs of thyme
• Handful of chives, finely chopped
• Cracked black pepper