Giant mushroom ravioli

Ravioli

1. Cover dried mushrooms in water until soft, then finely chop mushrooms and reserve ½ cup soaking liquid.
2. Sauté leek & garlic in butter and oil until translucent.
3. Add all mushrooms & herbs to leeks and lightly fry until just soft.
4. Add a splash of white wine and liquid from soaked dried mushrooms and continue to cook over low heat until the mushrooms have absorbed the liquid. Cool mixture.
5. Cut sheets of pasta into 8 by 8 cm squares and place mixture into centre of square.
6. Brush edges with egg white and cover with another pasta square.
7. Make sure you press down on edges carefully allowing any air to escape.
8. Cook 4 at a time in salted water until al dente.
9. Avoid pasta splitting by handling it gently.
10. If cooking homemade ravioli for lots of people you can cook it in batches earlier and refresh it in iced water. You must drain it, brush lightly with oil and store in fridge between sheets of plastic to avoid sticking. Reheat in boiling water to serve.

white wine reduction

1. In a pot put wine, bay leaf, shallots & thyme and reduce on medium heat until almost all liquid has been absorbed. Add cream and reduce by half and then slowly whisk in butter until creamy.
2. Keep in warm place until ready to serve.

hot salsa

1. Cut tomatoes into quarters lengthways, place on rack and sprinkle with salt & thyme and slow bake for 45 mins in 120 deg oven.
2. Peal & discard the seeds and dice- put aside
3. Heat olive oil, add garlic and just when it starts to go golden add basil leaves.
4. When basil leaves start to go slightly crisp, add tomatoes & season to taste.

to serve

1. Place a few rocket leaves on the bottom of each plate.
2. Place cooked pasta on top.
3. Spoon over creamy sauce.
4. Top with hot tomato salsa and a few shaves of parmesan.