Place the mushroom duxelle into a bowl and add the truffle oil, chopped truffle and sliced chives. Mix together and season to taste with salt and freshly ground pepper.
Cut the pasta dough into 2 pieces. With a rolling pin, roll out each piece on a lightly floured surface until they are each
Make the ravioli one at a time: Lightly dust the work surface with flour and place a circle of pasta on it. Spoon
Bring a large pot of salted water to the boil and blanche the ravioli for 2 minutes and then refresh in iced water. Drain the ravioli and refrigerate until ready to use. Cut the tips off the asparagus, keeping the bases for another use. Reheat the ravioli in lightly salted, simmering water for 3 minutes. Reheat the cep cream sauce. Heat the olive oil in a heavy-based pan and sauté the mushrooms until golden brown. Add the asparagus tips to warm through and season to taste with salt and freshly ground pepper. Drain the ravioli and lightly season with salt and freshly ground pepper. Spoon the mushrooms and asparagus into the centre of a warm bowl plate and spoon a little sauce over them. Place a ravioli on top and spoon a little more sauce over the ravioli. Garnish with sprigs of chervil.
© 2005 Liam Tomlin. All rights reserved.