(serves 2)

• 300g fresh pasta dough
• 100g ricotta
• 3g dried Porcini mushrooms
• 50ml red wine
• 10g oyster mushroom
• 1 egg
• 20g mushrooms
• 20g butter
• 20g onions, roughly chopped
• 20ml fresh cream
• sage and mint, chopped
• olive oil
• English mustard
• White wine vinegar
• sugar

Cut the mushrooms into thick slices and leave to marinate for about two hours in the olive oil, vinegar and mustard.

To make the beurre blanc fry the onion in the butter and add the cream and herbs, reduce and sieve through a fine strainer. Set aside.

Take the remaining stock where you soaked the porcini, add the sugar and reduce to form a syrup sauce.

Roll the pasta dough to about 1mm thick and cut it with a diameter of 8cm using a cutter or a knife.

Mix the ricotta with the porcini (previously soaked in the red wine and drained), add the egg yolk and seasoning and scoop in the centre of the dough, fold and seal with egg white.

Dust lightly with flour and keep covered with a cloth because the pasta will dry out. Cook in plenty of salted boiling water. You’ll know they’re done when the stuffed pasta rises to the top.

Assemble by placing the mushroom salad underneath, the cooked ravioli on top and drizzle with beurre blanc.