Truffle dust Ravioli


Serves 2

For the Pasta
  • 500g 00 flour
  • 3 eggs, plus one extra egg yolk
  • 1 tbsp of Truffle Dust
  • 1 tsp of dried thyme

For the stuffing

  • 100g finely chopped mushrooms
  • 1 shallot, finely diced
  • 1 garlic clove, finely chopped
  • 2 tbsp breadcrumbs
  • 1 tbsp olive oil


  1. Start by making your pasta. In a bowl mix your truffle dust and thyme with flour. Then turn out onto a kitchen surface, a large chopping board or marble block and make a shallow well in the centre.
  2. Crack your eggs into a well in the centre of your flour and use a fork to beat the eggs, gradually incorporating into the flour. Once the eggs and flour have started to form a dough like texture, use your hands to knead until you have a smooth pasta dough. Then wrap and leave in the fridge to rest for 1 hour.
  3. Make your stuffing for the ravioli by sautéing shallot, garlic and mushroom in oil with thyme. Add in breadcrumbs and season to taste. Allow to cool while you roll out your pasta.
  4. Roll out your pasta on a lightly floured surface and then when it’s thin enough run it through a pasta machine. Repeat whilst decreasing the thickness until you have two thin sheets of truffle pasta. Place a tbsp of your cooled filling in the middle and cover with another sheet of pasta. I use a wet finger to seal the two sheet together before laying the top down. Cut into uniform square parcels with a pasta wheel and cook in salted boiling water for 2-3 mins.
  5. Serve the truffle ravioli with some wilted kale and truffle oil fried mushrooms. Garnish with grated parmesan and a few sprigs of fresh thyme.