Wild Mushroom Ravioli with Asparagus Spears and Cep Cream Sauce

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Preparation info

  • Serves

    4

    • Difficulty

      Complex

Appears in

Season to Taste

By Liam Tomlin

Published 2005

  • About

Ingredients

Method

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