This dinner is rich. It is, put on a fancy dress and down three mylantas, rich. I swear though, by the end of the meal you will be licking the bowl! No, seriously, I licked my bowl both times I’ve had this dish…

If you want to impress make this dish, it looks like you’ve spent hours slaving away and it tastes like you’ve spent hours slaving away but it is actually really fast to do. As long as you are not completely insane and skip making the pasta from scratch… But wheres the fun in sanity??

 

 

 

 

 

 

 

 

For the pasta you will need:
2 cups ’00′ flour
1/2 teaspoon salt
1/2 cup warm water

 

 

 

 

 

 

 

I will start off with this one by saying a big ol’ “This isn’t my recipe!” Who’da thunkit? I just use this basic one from Allrecipes.com but I use ’00′ flour. I also have a pasta attachment for my Kitchenaid which makes this super easy. You can roll out pasta by hand but as I don’t own a rolling pin that’s not really an option for me. You could also save the time and stress by just buying pre-made sheets of pasta. Whatever takes your fancy.

After making my dough and rolling it until the glutens were all happy and strong I cut out star shapes in the pasta with a cookie cutter. It was something a bit different and ended up looking quite cool.

 

For the ravioli filling you will need:
4 large potatoes, golden delight or a basic potato
2 black summer truffles
1/4 cup black truffle oil
1/4 cup savoury yeast
salt and pepper
vegetable stock
1 tablespoon finely diced Italian parsley

 

 

 

 

 

 

 

 

Peel, chop and parboil the potatoes until the can be mashed. Use a processor or an immersion blender to blend the crapola out of the potatoes. You want them as smooth as sauce. While blending slowly add in the truffle oil and yeast flakes. If you find the mixture becomes too elastic from the blending and the oil then you can slowly add in some vegetable stock but be very light with it as you don’t want to over salt the mixture.

Finely grate the truffles and stir them through the potato mixture along with the parsley. Season lightly with good quality ground salt and pepper. If you think it needs more flavour add in a few drops more of the truffle oil.

To assemble the ravioli place a teaspoon of the potato/truffle mixture into the center of the pasta cut-outs. Firmly press the edges closed ensuring there is no air trapped inside. If the edges aren’t sticking use a little bit of water to dampen the pasta and press firmly together.

 

For the burnt butter sauce with morels you will need:
200g butter, I use Nuttelex
1 tablespoon lemon juice
morels*

 

In a large saucepan heat the butter until it starts to bubble. Add in the morels and simmer until the butter turns brown.

*Morels aren’t necessary and they are super hard to find and super expensive. I actually had these for a different entree that I was going to make but I couldn’t get it right so I just threw them in with the burnt butter sauce. The flavours went amazingly together but you could also just use a herb like sage or oregano or a different type of mushroom, probably a swiss brown.