Heat the oil in a large frying pan over medium heat. Add the mushroom, garlic and thyme, and cook, stirring occasionally, for 10 minutes or until mushroom is tender.

Combine cornflour and a little of the milk in a medium bowl. Gradually whisk in the remaining milk and egg until well combined. Season with salt and pepper.

Add the milk mixture to the mushroom mixture and stir over medium heat for 5 minutes or until mixture thickens slightly.

Meanwhile, cook the ravioli in a large saucepan of salted boiling water following packet directions or until al dente. Drain well. Return to the pan.

Add two-thirds of the green shallot to the mushroom mixture and stir until combined. Add mushroom mixture to the ravioli and gently toss until just combined. Spoon ravioli among serving bowls. Sprinkle with remaining shallot and serve immediately.