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Place porcini mushrooms into the food processor and blend until fine.
Heat butter and saute onion and garlic
Add fresh and dried mushrooms and cook until liquid has evaporated from the pan, this will take a short while
Season the mixture with thyme, lemon and salt and pepper. Taste the mixture! Allow to cool

Roll out pasta dough and score using rounds or a ravioli press. Place a small amount of mixture in the centre of each disk
Cut camembert into small squares and place on top of mushroom filling.
Egg wash the edge of the pasta and cover with the top piece of dough. Make sure all air is pressed out of the ravioli discs.
Blanch ravioli into boiling salted water until they float, remove and refresh. Set aside and prepare sauce


Heat oil and butter in a pan. Add onion and garlic and sweat.
Add white wine and reduce by ½, add cream and reduce until slightly thickened
Add courgettes and cook quickly until just tender.
Blanch ravioli to warm through and serve with the sauce. Garnish with fresh Parmesan.