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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» 26m ago
» 29m ago
In my opinion pasta won't match at all with the pork caramel since the sauce won't mix well with it, you better eat it with rice or maybe with some breads. I never tried it myself but rice seems to be the best side dish. Anyway I bought a foie gras from Delices d'Annie and it was a really good idea to serve it with some toasts, my guests were enjoyed it during our aperitif! :D
» 8h ago