Never made your own pasta? You’re missing out! You don’t need a special machine or pasta flour to rustle up this recipe, just your trusty rolling pin and some strong white flour. Truffle Gloucester won Cheese of the Year in 2018 and James uses it to level up this mushroom ravioli with delicious results!
- 4 Cacklebean chicken eggs
- 400g Pasta flour (or strong white flour)
- 250g British mixed mushrooms
- 85g truffle butter
- 2 cloves of garlic, finely chopped
- ½ shallot, finely diced
- 2 sprigs of thyme, finely chopped
- 2 tbsp flat leaf parsley, finely chopped
- 150g truffle Gloucester
- 2 tbsp breadcrumbs
- Salt and cracked black pepper to season
- Make your pasta at least an hour in advance. Simply blitz the flour and eggs together in a food processor until it comes together, and then remove and knead for 1-2 mins on a lightly floured surface. Wrap and chill in the fridge until you need it.
- Chop your garlic and shallot, then sauté in a pan with half your truffle butter. When the shallot softens, add your diced mushrooms but keep some back to serve with the finished dish later.
- Cook the mushrooms for 4-5 mins adding in thyme, parsley, breadcrumbs, and grated Truffle Gloucester. Once the cheese melts, remove from the heat and allow the filling to cool to room temperature.
- Roll out your pasta by hand and then put through a pasta machine to finish if you have one (if not, use your rolling pin to create thin sheets). Place a generous teaspoon of mushroom filling in the middle of each strip evenly spaced apart and cover with another sheet of pasta. Gently press out the air and cut into squares with a pasta cutter.
- Boil a saucepan of salted water and cook the ravioli for 3-4 mins. Meanwhile melt your remaining truffle butter and cook some mushrooms in it to garnish the dish. Strain the ravioli from the water with a slotted spoon and lift across straight into the truffled butter pan. Toss gently for 1-2 mins until glossy, then garnish with extra flat leaf parsley and some more grated Truffle Gloucester.