a) Boil a full kettle, then pour the boiled water into a saucepan with 1/2 tsp salt on high heat.

b) Meanwhile, heat a drizzle of oil in a large frying pan on high heat. 

c) Once hot, add the mushrooms to the pan. Season with salt and pepper and fry, stirring occasionally, until browned, 5-6 mins.

a) Meanwhile, peel and grate the garlic (or use a garlic press).

a) Add the gochujang paste (add less if you'd prefer things milder) and garlic to the mushrooms. Stir-fry for 30 secs. 

b) Stir in the veg stock paste and water for the sauce (see pantry for amount).

c) Bring to the boil, then lower the heat and simmer until the liquid has reduced slightly, 2-3 mins. 

a) Meanwhile, add the ravioli to your pan of boiling water and bring back to the boil.

b) Cook until tender, 3 mins.

c) Once cooked, drain in a colander. Drizzle with oil and gently stir through to stop it sticking together.

a) Once the sauce has reduced, stir the creme fraiche, butter (see pantry for amount) and half the hard Italian style cheese into the pan. 

b) Simmer for 1 min. Add a splash of water if it's a little too thick, then remove from the heat.

c) Taste and season with salt and pepper if needed.

d) Add the cooked ravioli to the sauce and stir gently to combine.

a) Share the ravioli between your bowls and sprinkle over the remaining hard Italian style cheese.

b) Garnish with the crispy onions. 

c) Serve the rocket on the side with a drizzle of olive oil.

Enjoy!