Creamy Truffle and Mushroom Ravioli

Method:

For the Pasta; put the flour on a work surface, make a well in the middle and add the egg. Using a dough scraper, chop the mix together, repeat turning it over then chopping again. Once the mix is evenly blended, bring together by hand and knead until the dough springs back when pressed.
Divide the dough into two and wrap with cling film to rest.

For the filling; in a pan sweat the shallots with a knob of butter.
Add the garlic and mushrooms and cook until the mushrooms are soft and the liquid has evaporated.
Add the mozzarella and the ricotta. If any excess liquid remaining, drain in a sieve keeping the juice for the sauce.
Season and add truffle oil to taste.

To roll your pasta;  starting at the widest setting on your pasta machine. Roll out your pasta and change to the next setting and continue down to the desired thickness – we would recommend the lowest or 2nd lowest.
Dust with semolina if it sticks.

Make your ravioli by putting a heaped tsp of the mixture (or an amount you desire!) two fingers apart down the width of your rolled out pasta and fold over length ways. Seal around the mixture and cut. Repeat with the second half of the pasta.

In a pan of salted simmering water simmer the ravioli for 3-4 minutes until cooked.

Serve with grated parmesan and olive oil. Topped with fresh rocket.