Veal ravioli with a mushroom cream sauce

I bought a pack of minced veal from Boccadon Farm Veal at the Real Food Festival with the intention of using it to stuff ravioli, and finally got round to it this evening. I just browned the veal with chopped red onion, garlic and rosemary, added a splash of red wine and let it simmer. This went into the ravioli, and I made a mushroom sauce - sliced mushrooms sauteed with garlic and thyme, a splash of white wine added and reduced, and then some creme fraiche and parsley stirred in. Delicious with some grated parmesan on top. It was as if I had combined two of the best pasta dishes - bolognaise and carbonara.