Wild Mushroom Ravioli with Asparagus Spears and Cep Cream Sauce

• 200g Mushroom duxelle
• 5ml Truffle oil
• 10

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