This gourmet dish is made from the exceptional produce of Peppermint Bay, Tasmania.
Combine the flour & salt in a food processor.
With motor running add the eggs in a steady stream until dough comes together & feels springy.
Tip the dough onto the workbench & knead it for a few minutes.
Wrap in cling film & let rest for a few minutes before using.
Egg, Mushrooms and Cheese:
Bring a small pot of water to the boil & add some salt.
Roll out the pasta dough as thinly as possible.
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’.
Carefully lay the yolk onto the pasta & then cover with another layer of pasta.
Press around the edges to seal it before cutting around the edge leaving a ‘lip’.
Heat the butter & gently cook the sliced mushrooms.
Season with salt & pepper & reserve.
Blanch the pasta in the water until it is just cooked but the egg yolk is still runny.
Meanwhile re-heat the mushrooms & lay on the plate.
Lay the ravioli on top,
Scatter with the sliced truffles & cheese & drizzle some olive oil over the lot.
Serve & reach enlightenment!
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