Wild Mushroom Ravioli with Asparagus Spears and Cep Cream Sauce



  • 200g Mushroom duxelle
  • 5ml Truffle oil
  • 10g Chopped truffle
  • 5g Chives, sliced
  • 200g Plain pasta dough
  • Egg wash of 1 egg yolk and 1 tbls water
  • 8 Spears of white asparagus, peeled and blanched
  • 8 Spears of green asparagus, peeled and blanched
  • 100ml Cep cream sauce
  • 40ml Extra virgin olive oil
  • 160g Mixed wild mushrooms
  • 12 sprigs chervil
  • Salt
  • Freshly ground pepper


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 5mm thick. Set a pasta machine on the thickest setting and feed the first piece of pasta through it twice. Adjust the setting one notch and feed the pasta through it twice again. Continue rolling the pasta until it is on the thinnest setting. Roll out the second piece in the same way. When all the pasta has been rolled, using a 9cm plain pastry cutter, cut out 8 circles of pasta. Place the circles apart from each other on a plate and cover with cling-film to prevent them from drying out.

Make the ravioli one at a time: Lightly dust the work surface with flour and place a circle of pasta on it. Spoon 50g mushroom duxelle into the centre of a circle of pasta. Brush the edge of the dough lightly with the egg wash. Place another circle of pasta over the top and mould it over the filling tightly so that there is no air between the filling and pasta (this prevents them from bursting when cooking). Using your fingertips, work the two circles of dough together. Take the blunt side of the 6cm pastry cutter and place over the filling and press down lightly to ensure that the two sheets of pasta are firmly joined. Using an 8cm in diameter pastry cutter, cut out the ravioli so that an even-sized, neat ravioli remains. Make the other three ravioli in the same way.

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.