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

Method

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!