Serves 1

Ingredients
100g selection of mushrooms
60g veal
50g onions
2 garlic cloves
5g thyme
100g pasta dough

For the sauce:
200g fresh plum tomatoes
150g ginger
25g sugar
5ml white vinegar
15ml truffle oil

Method

For the stuffing, mince together the veal, garlic, thyme and mushrooms. After sweating everything in a pan, season to taste and allow to cool.

Roll out the pastry thinly and pipe some of the stuffing at the centre. Cover with a pastry lid in order to form a kind of hat.

For the sauce, sweat the ginger, glaze with sugar and vinegar, add some diced plum tomatoes and leave to reduce.

When done, blend and sieve.

To serve, boil the raviola. Then put some tomato reduction and place the raviola on top. Surround with some mushrooms and drizzle with truffle oil.

Joe Vella is an executive chef, Hilton Malta.

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