Serves 4

For the pasta:

2 ½ Cups bread flour

½ tsp salt

4 eggs (plus 1 extra egg for brushing)

Flour to dust

Salt and pepper

For the filling:

2 Tbs olive oil

1 onion, finely chopped

2 Tbs fresh thyme leaves

300 g brown mushrooms, finely chopped

125ml Nederburg Winemaster’s Reserve Chardonnay

250g Lancewood Cottage cheese

100g parmesan, grated

To serve:

100g butter

4 sprigs thyme

1 garlic clove, smashed

Parmesan cheese

Place the flour and salt on the work surface, then make a well in the centre.

Crack the 4 eggs in the well, then whisk.

Slowly mix the flour into the egg until all the flour is incorporated and a soft dough forms – knead lightly.

Cover dough in cling wrap then refrigerate for 1 hour.

Sauté onion in olive oil until translucent.

Stir in the thyme and mushrooms, and then cook gently until mushrooms are tender. Deglaze with the wine, then leave to simmer and reduce until the liquid has evaporated.

Stir in the cottage cheese and parmesan, then season with salt and pepper to taste and set aside to cool.

Divide the dough into quarters (work with two at a time, keep the other two covered), then roll the dough out using a pasta machine so that you have 4 long strips.

Place spoonfuls of filling onto two strips of the pasta, leaving a gap between each, then brush around it with the extra beaten egg, then top with the other strip of pasta.

Gently press together the pasta around the filling, to get rid of any air pockets.

Boil a large pot of salted water and cook the ravioli until the pasta is cooked to al dente.

Place the butter, thyme and garlic into a pan, then cook on medium heat until the butter is golden and browned. Spoon the brown butter onto the hot ravioli, then sprinkle with parmesan cheese to serve.