for 4 people

Jerusalem artichoke purée

	olive oil for frying
250 g	Jerusalem artichokes, peeled, cut into approx. 1 cm chunks
2 dl	water
2 tbsp	water

Filling

150 g	oyster mushrooms, finely chopped
1	onion, finely chopped
1	organic lemon, use grated zest
1 tbsp	Fine Food Beurre à la Fleur de Sel de Guérande
½ tsp	salt
a little	pepper

To shape

2	rolls of pasta dough (each approx. 120 g)

Ravioli

salted water, boiling

Sauce

1 tbsp	olive oil
150 g	oyster mushrooms
½ bunch	sage, leaves torn off
¼ tsp	salt
2 tbsp	Fine Food Beurre à la Fleur de Sel de Guérande
40 g	Fine Food Nocciola Piemonte IGP
35 g	Fine Food Carpaccio di tartufo nero d'estate, drained

How it's done

Jerusalem artichoke purée

Heat a dash of oil in a non-stick frying pan. Add the Jerusalem artichoke, reduce the heat, stir fry for approx. 10 mins. Pour in the water, cover and simmer for approx. 5 mins. until soft. Remove the lid, reduce the liquid completely. Place the Jerusalem artichoke in a blender, add 2 tbsp of water, purée, then transfer to a bowl.

Filling

Heat a dash of oil in the same frying pan. Add the mushrooms and onion, sauté for approx. 5 mins. Add the mushrooms to the bowl with the purée. Add the lemon zest and butter, mix, season, leave to cool, and divide into two portions.

To shape

Unroll one roll of pasta dough, brush with a little water. Divide one portion of filling into 6 mounds and place on the lower half of the pasta dough at equal intervals. Fold the free half over the filling. Press the edges firmly together, pushing out any trapped air, then cut into equally sized rectangles with a knife. Use the remaining dough and filling to make 6 more ravioli.

Ravioli

Cook the ravioli in batches in simmering salted water for approx. 5 mins. Remove the ravioli with a slotted spoon, drain well. Set aside 50 ml of the cooking water.

Sauce

Heat the oil in a non-stick frying pan. Add the mushrooms and sage, fry for about 3 mins., season with salt. Reduce the heat, add the butter and heat through until the butter foams and smells nutty. Add the ravioli and reserved cooking water, heat for about 1 min. until hot. Arrange the ravioli, scatter hazelnuts and truffle on top.

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