Truffled potato and egg ravioli in porcini sauce recipe
 This special ravioli dish brings pasta to another level by serving it with truffles and porcini mushrooms. 250g/9oz ‘00’ flour, plus extra for dusting250g/9oz fine semolina40ml/1fl½ oz olive oil 250g/9oz ‘00’ flour, plus extra for dusting 250g/9oz fine semolina 40ml/1fl½ oz olive oil 4 tbsp mashed potatoes1 tbsp butter 1 tsp grated black truffle 1 tsp truffle oil2 free-range egg yolkssalt and freshly ground black pepper 4 tbsp mashed potatoes 1 tbsp butter 1 tsp grated black truffle 1 tsp truffle oil 2 free-range egg yolks salt and freshly ground black pepper 3 tbsp olive oil 1 small garlic clove, minced2 thyme sprigs2 fresh porcini mushrooms, 1 thinly sliced and 1 diced1 tsp diced black truffle splash sherry vinegar 50ml/2fl oz beef stock 1 tbsp truffle oil, or to taste20g/¾oz baby leaf spinach, to serve2 tbsp freshly grated Parmesan, to serve 3 tbsp olive oil 1 small garlic clove, minced 2 thyme sprigs 2 fresh porcini mushrooms, 1 thinly sliced and 1 diced 1 tsp diced black truffle splash sherry vinegar 50ml/2fl oz beef stock 1 tbsp truffle oil, or to taste 20g/¾oz baby leaf spinach, to serve 2 tbsp freshly grated Parmesan, to serve Method To make the pasta, place the flour and semolina in a large mixing bowl and make a well in the centre. Gradually add the oil and 225ml/8fl oz of water, incorporating the liquid to form a dough. Knead until the dough is smooth and elastic, then form into a ball, wrap in cling film and leave in the fridge for 1 hour.Using a pasta machine or a rolling pin, roll some of the pasta out into thin sheets – enough to make 4 large fresh pasta squares, each about 10cm/4in square. Cover the squares whilst you make the filling and freeze the rest of your pasta dough for another recipe.To make the ravioli, mix the mashed potato, butter, black truffle and truffle oil in a bowl. Season with salt and pepper. Spoon the potato mixture into the middle of one of the pasta squares and make a small dent in the top of the potato mixture. Sit the egg yolk in the dent in the potato mixture and carefully cover with the other pasta sheet. Brush the edges of the pasta squares with a little water and seal well. Repeat to make the second ravioli. Bring a saucepan of salted water to the boil and cook the raviolis for 2 minutes, then drain.To make the sauce, heat 2 tablespoons of olive oil with the garlic and thyme in a frying pan. Add the diced porcini and truffle and sauté for a few minutes. Add the splash of vinegar and cook until reduced. Add the beef stock and cook until reduced to a few tablespoons. Add the remaining olive oil and truffle oil to taste. To serve, arrange the slices of raw porcini and spinach in the bottom of a serving dish. Top with the ravioli, spoon over the sauce and sprinkle over the Parmesan. To make the pasta, place the flour and semolina in a large mixing bowl and make a well in the centre. Gradually add the oil and 225ml/8fl oz of water, incorporating the liquid to form a dough. Knead until the dough is smooth and elastic, then form into a ball, wrap in cling film and leave in the fridge for 1 hour. To make the pasta, place the flour and semolina in a large mixing bowl and make a well in the centre. Gradually add the oil and 225ml/8fl oz of water, incorporating the liquid to form a dough. Knead until the dough is smooth and elastic, then form into a ball, wrap in cling film and leave in the fridge for 1 hour. Using a pasta machine or a rolling pin, roll some of the pasta out into thin sheets – enough to make 4 large fresh pasta squares, each about 10cm/4in square. Cover the squares whilst you make the filling and freeze the rest of your pasta dough for another recipe. Using a pasta machine or a rolling pin, roll some of the pasta out into thin sheets – enough to make 4 large fresh pasta squares, each about 10cm/4in square. Cover the squares whilst you make the filling and freeze the rest of your pasta dough for another recipe. To make the ravioli, mix the mashed potato, butter, black truffle and truffle oil in a bowl. Season with salt and pepper. Spoon the potato mixture into the middle of one of the pasta squares and make a small dent in the top of the potato mixture. Sit the egg yolk in the dent in the potato mixture and carefully cover with the other pasta sheet. Brush the edges of the pasta squares with a little water and seal well. Repeat to make the second ravioli. Bring a saucepan of salted water to the boil and cook the raviolis for 2 minutes, then drain. To make the ravioli, mix the mashed potato, butter, black truffle and truffle oil in a bowl. Season with salt and pepper. Spoon the potato mixture into the middle of one of the pasta squares and make a small dent in the top of the potato mixture. Sit the egg yolk in the dent in the potato mixture and carefully cover with the other pasta sheet. Brush the edges of the pasta squares with a little water and seal well. Repeat to make the second ravioli. Bring a saucepan of salted water to the boil and cook the raviolis for 2 minutes, then drain. To make the sauce, heat 2 tablespoons of olive oil with the garlic and thyme in a frying pan. Add the diced porcini and truffle and sauté for a few minutes. Add the splash of vinegar and cook until reduced. Add the beef stock and cook until reduced to a few tablespoons. Add the remaining olive oil and truffle oil to taste. To make the sauce, heat 2 tablespoons of olive oil with the garlic and thyme in a frying pan. Add the diced porcini and truffle and sauté for a few minutes. Add the splash of vinegar and cook until reduced. Add the beef stock and cook until reduced to a few tablespoons. Add the remaining olive oil and truffle oil to taste. To serve, arrange the slices of raw porcini and spinach in the bottom of a serving dish. Top with the ravioli, spoon over the sauce and sprinkle over the Parmesan. To serve, arrange the slices of raw porcini and spinach in the bottom of a serving dish. Top with the ravioli, spoon over the sauce and sprinkle over the Parmesan. Recipe tips This will make a large quantity of fresh pasta dough. You can reduce the ratio if you like, or just keep the rest in the freezer for another meal!