I’d bought some chicken and mushroom-filled ravioli from the supermarket but hadn’t got around to cooking it. Jac decided she’d do the honours, and made a three-mushroom cream sauce to go with the ravioli. She used fresh button mushrooms, dried (rehydrated) porcini and tinned champignons with lots of garlic. She went a little crazy with the old parsley garnish there, as you can see! But the pasta and sauce were so good I enjoyed the dish despite the parsley. Another “please cook this again!” dish, for sure!