1/2 cup chopped organic Cramini mushrooms

1/2 cup chopped button mushrooms

1/2 tsp truffle olive oil

1/4 tsp raw organic pumpkin seed oil

1/2 tsp minced organic garlic (optional)

1/2 tsp minced organic Sage or Oregano

1/8 tsp fresh ground black pepper

1   tsp raw organic soy sauce

Combine all ingredients in a mixing bowl. Toss and set aside.

Using a quality Mandelin or counter top deli slicer, slice paper thin slices of turnip to be used for your ravioli skins. Gently drain excess marinade from the mushroom, saving the juice for a garnish. Spoon about 1 to 1 1/2 tsp mushrooms into the center of each turnip slice and fold in half, keeping the mushroom mixture in the center.

To serve:

Place your raviolis on a bed of spinach or arugula leaves, drizzle lightly with some of the remaining marinade and sprinkle with a little fresh cracked peppercorn. Garnish with minced tomato and or capers. A spoon of the mushroom filling can also fit nicely on the plate as well.