TO DRINK: Bouchard Finlayson Pinot Noir. Both earthy, mushrooms and pinot are a match made in heaven.
Porcini-filled ravioli with sage and black truffles
- 36 ravioli (6 per person) cut from sheets of fresh pasta
- 50g butter
- 1kg fresh porcini mushrooms, sliced
- 100g shallots, finely sliced
- salt and freshly ground black pepper, to taste
- 4 large egg yolks
- 150ml fresh cream
- 10ml (2 tsp) black truffle oil
- 8 large egg whites, stiffly beaten
- 50g fresh flat-leaf parsley, chopped
- 30ml (2 tbsp) butter
- handful fresh sage leaves
- 10g whole black truffles, finely sliced
- 30ml black truffle oil
Make fresh pasta according to your preferred recipe and roll out sheets using a pasta machine. Cut 72 ravioli pieces out of the pasta sheets, in whatever shape you prefer (squares or circles work well).
For the filling, heat the butter in a large pan and fry the porcini with the shallots until tender, about 5 – 7 minutes. Season, remove from the heat and allow to cool. Stir in the egg yolks, cream and truffle oil, then gently fold in the beaten egg whites and parsley.
Divide the filling between half the ravioli pieces. Top with another piece of ravioli, sealing the edges well.
Poach the filled ravioli in plenty of salted boiling water until al dente and drain.
For the topping, melt the butter in a pan and gently fry the sage for a minute. Add the truffles and truffle oil.
Toss the ravioli in the topping sauce to coat well and serve.