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Soft Poached Egg Ravioli with Truffle, Shitake Mushrooms, Pecorino Cheese & Olive Oil

This gourmet dish is made from the exceptional produce of Peppermint Bay, Tasmania.


  • pasta dough

  • Egg, Mushrooms and Cheese


  • pasta dough:

  • 1.

    Combine the flour & salt in a food processor.

  • 2.

    With motor running add the eggs in a steady stream until dough comes together & feels springy.

  • 3.

    Tip the dough onto the workbench & knead it for a few minutes.

  • 4.

    Wrap in cling film & let rest for a few minutes before using.

  • Egg, Mushrooms and Cheese:

  • 1.

    Bring a small pot of water to the boil & add some salt.

  • 2.

    Roll out the pasta dough as thinly as possible.

  • 3.

    Brush with the remaining egg white & scatter some se salt & pepper onto a small patch about the size of a 50 cent coin. This will allow the egg yolk to ‘grip’.

  • 4.

    Carefully lay the yolk onto the pasta & then cover with another layer of pasta.

  • 5.

    Press around the edges to seal it before cutting around the edge leaving a ‘lip’.

  • 6.

    Heat the butter & gently cook the sliced mushrooms.

  • 7.

    Season with salt & pepper & reserve.

  • 8.

    Blanch the pasta in the water until it is just cooked but the egg yolk is still runny.

  • 9.

    Meanwhile re-heat the mushrooms & lay on the plate.

  • 10.

    Lay the ravioli on top,

  • 11.

    Scatter with the sliced truffles & cheese & drizzle some olive oil over the lot.

  • 12.

    Serve & reach enlightenment!

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» Top Wine Matches For This Recipe

Andrew Graham

Chardonnay, Other Whites and Dessert Wines are the best wines to pair with Soft Poached Egg Ravioli with Truffle, Shitake Mushrooms, Pecorino Cheese & Olive Oil.


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