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For the pasta

  • 500g pasta flour
  • 3 eggs
  • 6 egg yolks
  • Splash olive oil
  • Splash of water
  • Pinch salt

For the filling

  • 150g wild mushrooms,
  • 1 large onion
  • 1 handful parsley
  • Salt and pepper



  1. Place the flour and the eggs into a food processor and process to a breadcrumb consistency.  Then add oil and water in equal quantities and process again to form a smooth dry dough.  Rest in the fridge for a least 30 minutes.
  2. Peel and dice the onion wash and trim the wild mushrooms, cutting them into single bite pieces.  Sweat the onions in butter until soft and translucent add the mushrooms and cook until tender, season to taste.
  3. Roll the pasta until thin. Spoon the mushroom mix into the centre and fold over the pasta, and cut using a cutter and ensuring the pasta is completely sealed.
  4. Poach the ravioli in gently simmering water for 5 to 6 minutes to cook the pasta and the filling. Serve on a bed of wilted spinach and with a dash of grated truffle, cream and parmesan cheese.

chef-simon-kingFrom Chef, Simon King of 1861 Restaurant, Cross Ash. Tel: 0845 388 1861

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