1. Boil Water: Boil a full kettle and pour the water into a saucepan with 1/2 tsp salt on high heat.
2. Fry Mushrooms: Meanwhile heat the oil in a large pan over high heat. Add your mushrooms to the pan and season with salt and pepper, and fry stirring occasionally until browned, 5-6 mins.
3. Prep the Garlic: While the mushrooms cook, peel and mince the garlic.
4. Flavour the Sauce: Add the garlic and gochujang paste to the mushrooms. Stir-fry for 30 secs. Add the vegetable stock paste and 100ml water, then simmer until the liquid reduces slightly (2-3 mins).
5. Cook Ravioli: Add the ravioli to boiling water and cook until tender (approx. 3 mins). Once cooked, drain in a colander. Drizzle with oil and gently stir through to stop it sticking together.
6. Finish the Sauce: Stir crème fraiche, butter, and half the cheese into the mushroom mixture. Simmer for 1 min. Add a splash of water if the sauce is to thick, then remove from the heat. Taste and season with salt and pepper if needed. Add the cooked ravioli and combine gently.
7. Serve: Divide ravioli between bowls, sprinkle with remaining cheese. Top with rocket, drizzle with olive oil, and garnish with crispy onions. Enjoy!
