Ingredients
For the pasta dough
2 cups ‘oo’ flour 2 egg yolks
1 whole egg
For ravioli filling
1kg plum tomatoes
80g sundried tomatoes
2 tbsp tomato paste
3 cloves garlic
4 shallots
60ml white wine
15ml Sherry vinegar
2 tsp caster sugar
100g Pecorino
For broccoli puree
1⁄2 broccoli head
100g baby spinach
2l water
salt
For truffle sauce
100g chestnut mushrooms
100g button mushrooms
4 banana shallots
2 cloves garlic
100ml dry white wine
1l vegetable stock
85g Pecorino Romano
20ml fresh cream
20g cold butter
20ml truffle juice
For plating
1 shaved broccoli
1 black truffle
50ml extra virgin olive oil
4 tsp Delimara
sea salt
20ml basil oil
Method
for pasta dough
Place the flour in a mixing bowl. Make a well in the middle and add the cracked egg and yolks. Using a fork, start mixing the eggs in the flour slowly to incorporate. When everything is combined, knead the dough until smooth and lump free.
Wrap in clingfilm and refrigerate for at least 30 minutes before use.
for filling
Bring a pot of water to the boil, and blanch the plum tomatoes for a few seconds, place them in an ice bath straight away. Peel, de-seed and chop the tomatoes.
Sweat off without any colour the shallots and garlic. Add the chopped tomatoes and cook on low heat.
Add the tomato paste and cook for further 10 minutes on low heat. Add the white wine and sugar in and reduce the liquid to a glaze. Transfer to a blender, add the sundried tomatoes and blitz to a very smooth puree.
Add the grated Pecorino cheese and Sherry vinegar to the mix and incorporate well. Taste for seasoning.
for truffle pecorino Sauce
Roughly chop the mushrooms, shallots and garlic, sweat them off in a heavy bottom pan.
De-glaze with the white wine and reduce. Add the vegetable stock and simmer for 30 minutes.
Pass the liquid through a fine sieve, discarding the solids. Pour the remaining liquid into a pot and add the fresh cream. Bring to the boil and slowly add the cold butter, whisking it until melted.
Just before serving heath up the sauce, add the pecorino cheese, blitzing it till smooth.
Add the truffle juice.
for broccoli puree
Bring a pot of salted water to the boil. Add the chopped broccoli for 4 minutes, remove and put it in an ice bath. Do the same with the spin- ach. Squeeze the spinach to remove excessive water.
Transfer both the broccoli and spinach in a blender and blitz till smooth adding some of the cooking water to the mix to adjust texture. Pass through a fine sieve and taste to adjust seasoning.
to finish ravioli
Roll open the pasta dough thinly. Roll over a ravioli mould.
ipe the tomato filling generously in each insert, brush some cold water on the dough and cover with another sheet of thin pasta.
With a rolling pin press and roll over the mould to ensure that it is closed properly and contains no air pockets.
to finish plating
Shave some broccoli using a slicer, placing them in ice water to stay crunchy.
Bring a pot of salted water to a boil. Add the ravioli for 3 minutes making sure that the water is not over boiling to avoid breaking the pasta.
Place the ravioli sheet on the plate, drizzle with some extra virgin olive oil and some Delimara Sea salt. Add a few drops of warm broccoli puree randomly on the pasta.
Generously slice very thinly fresh black truffle on top of the ravioli.
Warm up the Pecorino and Truffle sauce, Whiz with a hand blender to add frothiness. Spoon some sauce on the ravioli and finish off with some basil oil.
