100g wild mushrooms – chanterelles, trompette de la mort, girolles
100g chestnuts (roasted or bought pre-cooked)
4 shallots, finely sliced
1 clove garlic, crushed
150g fresh ricotta
Chopped tarragon and dill
Fresh pasta (made with 300g “00” flour and 3 egg yolks)
For the truffle butter: good quality butter, truffle oil, freshly shaved truffle, grated parmesan
Make your fresh pasta and create sheets using a pasta machine. When you are down to the thinnest grade, lay a selection of fresh herb leaves (tarragon and dill) on one sheet, lay another sheet of pasta on top and put through the machine again so you have a “herb pasta”.
Sauté the shallots until soft and then add the garlic and chopped cooked chestnuts.
Add the mushrooms (cleaned and sliced) and cook until softened. Add a little salt while cooking and fresh ground pepper. Add chopped tarragon and dill to taste, and stir in the ricotta.
Place 1 tiny spoonful of the mushrooms on the pasta sheets and lay another sheet of pasta on top, gluing them together carefully with a little water. If you do this carefully you can make ravioli (either square or cut into circles with a cutter).
Heat some salted water and melt a generous chunk of butter in a frying pan with some fresh tarragon. Allow to brown slightly and then carefully shave in a little fresh truffle and a splash of truffle oil.
Boil the ravioli for a couple of minutes until al dente, then drain and toss in the truffle butter.
Serve with a generous grating of parmesan and a few shavings of fresh truffle. Enjoy!
Recipe submitted by…
Jo works at the Vegetarian Cookery School in Bath – visit them here: www.vegetariancookeryschool.com