When Steve and I went to Barcelona in February, one of our favourite meals we had was at a small restaurant in the gothic quarter named Sensi Bistro. It was a tapas restaurant and each dish was incredible, but our favourite was the truffle ravioli in a parmesan cream sauce. I promised Steve that when we returned back home I’d have a go at making it for us. I’ve never made my own pasta before, it was surprisingly easy, but quite time consuming. Unfortunately I’m not rich enough yet to be able to afford truffles but the mushrooms tasted just as nice and I cooked them in truffle oil to make them a little bit special.
For the pasta:
150g ‘00’ grade flour, and extra for dusting
1 large egg
½ tsp salt
For the filling:
2 cloves of garlic crushed
250g chesnut mushrooms
1 large glug of truffle oil, plus extra for drizzling
100g parma ham
salt and pepper
For the parmesan cream
1 clove of garlic
100ml double cream
30g finely grated parmesan
pinch of salt
1. For the pasta, blend the flour and eggs together in a food processor until they form a sticky dough.
2. Place the dough onto a floured surface and knead, stretch and bash it about! Do this for about 10 minutes.
3. Divide the dough into two balls, wrap in cling film and place in the fridge for 45 minutes.
4. In the mean time start making the filling. In a frying pan heat the truffle oil and add the crushed garlic and cook for a couple of minutes on a medium heat.
5. Add the mushrooms to the pan and cook until soft, you may need to add extra truffle oil.
5. Put the mushroom and garlic mixture into a blender, season with salt and pepper and blend for a few seconds so that the mixture is roughly blended.
6. When the pasta is ready to come out of the fridge, place it on to a floured surface and using a floured rolling pin, roll and stretch the pasta out so that it is about 1mm in thickness.
7. Then place the dough onto a chopping board and using a sharp knife cut the dough into rectangular shapes (approx. 10cm x 5cm)
8. Then get the mushroom filling and use a teaspoon and dollop a generous amount of mixture onto one end of the shape. Then tear of a small strip of parma ham and place on top of the dollop of mushroom.
9. Place some cold water in a small bowl and using your finger wet the dough around the side of the rectangle, fold in half over the filling and press round the edges to seal. Repeat this process until you have used all the filling up, then set aside.
10. Into a jug add the cream, parmesan, crushed garlic and salt and stir with a fork. Then transfer to a pan and heat up the parmesan cream on a medium heat, stir occasionally and be careful not to boil.
13. Then heat up some water in a pan, bring it to the boil, then carefully add the pasta using a slotted spoon. Cook for a couple of minutes or until the pasta is cooked to your liking.
14. Drain the pasta and divide between 4 plates. Pour over the parmesan cream and then drizzle some truffle oil over the top. Delicious!