2 cloves garlic, minced
1/2 c brown mushroom, quarter or bite size
1/4 c cabbage, thinly slice
1/2 cup chips size carrots
4-6 stalks of kale, tear the leave, wash and drain dry
1-2 Tsp caper
100 g of semi dried capsicum strips with oil ( bought a tub)
250 g beef ravioli and enough water to cook ravioli
20 g butter
2 Tbs Worcester sauce
1/4 c Sauvignon Blanc or vegetables stocks ( I use Sauvignon Blanc)
Cook the ravioli as per instruction on packet and drained the water. Then heat oil in frying pan, add garlic and capers fry till fragrant. Next add kale, cabbage and carrots, fry for 5 minutes until tender, add in mushrooms ; fry further 2 minutes until softened.
Then add butter, worcester and wine to caramilsed, and season with salt and pepper. Next plate the ravioli and scoop the mushroom and vegetables onto plate with ravioli and mix well. Taste and season the sauce. Spoon some semi dried capsicum strips on to the plate, drizzle some oil and serve immediately with a glass of Sauvignon Blanc.