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I have fond memories of this recipe. I was in Tuscany, at Villa San Michele, working in the cookery school. On a glorious autumn day, we visited the market with the guest students to appreciate the abundance of local and fresh fruits. Some beautiful freshly picked fat ceps caught my eye and this little dish was created the same day.

+ Ingredients

Planning ahead

+ Method

The pasta can be prepared a day in advance and kept tightly wrapped in cling film in the fridge. The ravioli can be assembled a few hours in advance and reserved on a plate dusted with semolina to prevent sticking, ready for cooking.

Serves 2 as a main dish, 4 as a starter

Preparation: 1 hour, plus 1¼“1½ hours resting

Cooking: 4 mins

Special equipment: food processor, pasta machine, 8cm round cutter

+ Ingredients

For the pasta:

+ Method

200g pasta flour (type 00)1

1 tbsp water 5g sea salt 2 organic/free-range medium eggs

1 tbsp extra virgin olive oil

+ Ingredients

For the filling:

+ Method

15g unsalted butter ½ medium shallot, peeled and finely chopped

300g ceps2, trimmed, cleaned and cut into 3mm dice

Sea salt and freshly ground black pepper

Juice of ¼ lemon, or to taste

+ Ingredients

For the sauce:

+ Method

10g hazelnuts

10g pine nuts

40g unsalted butter

2“3 ceps, trimmed, cleaned and sliced

4 sage leaves, finely chopped

50ml water

+ Ingredients

To serve:

+ Method

Fried sage leaves, (optional)

+ Ingredients

To make the pasta dough:

+ Method

Put all of the ingredients in a food processor and process for about 1 minute until the dough is just coming together. Turn the dough onto a lightly floured surface and knead for 5 minutes until perfectly smooth. Shape into a ball, then flatten roughly to the width of your pasta machine. Wrap in cling film and leave to rest3 in the fridge for 1 hour.

+ Ingredients

To prepare the filling:

+ Method

Melt the butter in a medium sauté pan over a low heat, add the shallot and cook gently for 2 minutes or until softened and translucent. Add the diced ceps and cook over a high heat, stirring continuously, for 2 minutes. Remove from the heat and season with salt, pepper and a dash of lemon juice to taste. Cool down on a tray in the fridge.

+ Ingredients

To roll out the pasta:

+ Method

Fix your pasta machine to the side of a table. Flatten the dough with a rolling pin to the width of the machine. Cut it in half and roll one piece through the machine, on the thickest setting4. Seal the two ends together to make a conveyor belt and continue to roll the pasta, gradually narrowing the setting until you reach the thinnest setting for ravioli on your machine5. Repeat with the other piece, then lay, interleaved with cling film, on a tray in the fridge6.

+ Ingredients

To fill the pasta:

+ Method

Lay one pasta sheet on a clean surface. Lightly put teaspoonfuls of the filling in mounds at 6cm intervals along the middle of the sheet. Ensure that a gap of 3cm is maintained between each mound. Take the second sheet and drape it loosely over, pressing around the mounds of filling with the back of your thumbs to seal and expel any air bubbles.

+ Ingredients

To shape the ravioli:

+ Method

Now cover the filled pasta with a sheet of cling film. Using the inverted 8cm cutter, press down over the cling film around the filling mounds to neaten the shape. Turn the cutter the right way up and cut out the ravioli. Reserve on a cling film-lined tray to prevent the pasta from sticking.

+ Ingredients

To make the sauce:

+ Method

Preheat the oven to 170°C/Gas 3. Scatter the hazelnuts and pine nuts on a baking tray, keeping them separate, and toast in the oven for 10 minutes. Cool slightly, then lightly crush the hazelnuts.

+ Ingredients

To cook the pasta:

+ Method

Bring a large pan of water to the boil and cook the ravioli for 4 minutes exactly. Meanwhile, for the sauce, heat the butter to the noisette stage7 and quickly sauté the sliced ceps for a couple of minutes until softened. Add the chopped sage, toasted pine nuts and hazelnuts, and water to create an emulsion.

+ Ingredients

To serve:

+ Method

Drain the ravioli, add to the sauce and toss carefully, then arrange in warmed bowls. Top with the fried sage leaves, if using, and serve.

+ Ingredients

Variations:

+ Method

The fillings for ravioli are endless. Roasted pumpkin, diced courgettes with basil and tomato, crushed pea and mint “ these are just a few delicious options.

 

+ Ingredients

Chefs Notes:

+ Method

1 For pasta you need a high gluten flour to give the dough elasticity. Durum wheat flour is by far the best, lending a wonderful texture to your pasta.

2 If you are unable to find fresh ceps you could use flat cup or field mushrooms and enrich them with a little dried cep powder, which is available from delicatessens and good supermarkets.

3 By kneading the pasta dough you will activate the gluten in the flour; this will cause the pasta to retract if it is not allowed to rest thereafter.

4 When rolling out the dough, ideally use no flour, or as little as possible, as it will be absorbed. Too much flour will make the pasta glutinous once cooked.

5 Ensure that the pasta is no thicker than 1mm. If it is any thicker it will be doughy and unpleasant.

6 Again it is important to allow the pasta to rest in the fridge for 20 minutes after working it through the pasta machine.

7 The butter will start to foam at about 130°C, turning hazelnut in colour at 150“155°C; i.e. the required beurre noisette stage.

 

Photograph © David Griffin 2014

 

Recipe from 'Kitchen Secrets' by Raymond Blanc, published by Bloomsbury.
Recipe Raymond Blanc 2011.
For more Raymond Blanc recipes, visit: www.raymondblanc.com