pasta:
250g/9oz of medium strength plain flour
3 egg yolks
a drop of water
2 tablespoons of olive oil
a pinch of salt

the filling:
1 shallot - finely chopped
50g/2oz of small white mushrooms
25g/1oz of unsalted butter
200g/7oz of wild mushrooms - washed and cubed
dash of lemon juice
salt and pepper

the sauce:
1 shallot - finely chopped
100g/3½oz of button mushrooms - trimmed, finely chopped
25g/1oz of butter
100g/3½oz of wild mushrooms
100ml/3½floz of dry white wine (d'alsace)
500ml/18floz of vegetable stock
3 tablespoons of double cream
20g/¾oz of cold butter - diced
salt & pepper
dash of lemon juice

to serve:
baby spinach

METHOD

The Pasta:
In a food processor mix the flour, egg yolks, water, oil and salt into breadcrumbs. Work the breadcrumbs with your hands until a smooth dough is formed. Wrap in cling film and allow to stand in a fridge for 1 hour.

The Filling:
Sweat the shallots in butter for 1 min until transparent, add the wild mushrooms and cook over a high heat stirring continuously for 2 min. Remove from heat, season with salt and pepper and a dash of lemon juice. Cool on a piece of kitchen paper allowing any moisture in the mushrooms to drain away.

The Sauce:
Sweat the shallots in butter without colouring, add the mushrooms sweat gently for 2 min, stirring from time to time, add the wine and reduce down by two- thirds, add the water and cream and whisk in the cold diced butter until the sauce is well emulsified, taste, season and add a dash of lemon juice. Liquidise and strain the sauce, pressing with a ladle to extract as much sauce as possible. Reserve in a small saucepan. Once the dough has chilled, work it through a pasta-rolling machine to create a thin smooth layer of pasta. Cut the pasta into circles and add a spoon full of filling to the centre of each circle. Fold the pasta over the filling and seal with water to form a ravioli parcel. Bring a saucepan of lightly salted water to the boil. Poach the ravioli for exactly 2 minutes.

To Serve:
Serve with the sauce and baby spinach.

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