Parmigiano Ravioli explosion with poached egg and white truffles

Ingredients

• 2 cups all-purpose flour and a handful for dusting
• 1 1/2 tsp sea salt
• 3 eggs (plus one for egg wash)
• 2 Tbsp olive oil

Method

1. In a large bowl whisks together salt and flour.
   
2. Make a well in the centre of the flour and add in the eggs all at once. Mix them well using your hands. Add the olive oil and knead the dough for 5 minutes. Form into a ball and leave to rest in the bowl, covered with plastic wrap for 30 minutes.
   
3. Take a small piece of the dough and either run it through a pasta machine a few times OR use a rolling pin, some flour and a handfull amount of effort to create a thin sheet. Cut circles out of the dough using a cookie cutter of a desired size.
   
4. Place one teaspoon of filling in the centre of half the circles. Lightly brush with egg wash around the edge of the circle. Place the second circle on top over the filling and use a fork to crimp the edges all around.
   
5. Repeat with remaining pasta dough until all the dough or filling has been used.

Ingredients

• 4-6 oz Parmigiano Reggiano in large chunks
• 1 vanilla bean scraped
• 1/2 cup heavy cream
• Fresh lemon Basil
• Salt and pepper

Method

Steep the Parmigiano on low heat in the bath of heavy cream until the cheese blends smooth silky texture, add scraped vanilla, a pinch of salt and whisk until smoothly incorporated.

Let cool or rest for 15 minutes.

Next, chill the mixture in an airtight zip lock bag for an hour. Mousse will be thick, whisk once then transfer to a pastry bag with tip.Pipe mousse into Ravioli 1teaspoon at a time.

Ingredients

• Poached egg
• White Truffle
• Shaved parmesan
• Rocket

Method

Cook ravioli in a large pot of salted boiling water for 2-3 minutes. Once they float to the top, they are ready. Drain pasta and toss with olive oil.

Serve with poached egg, fresh white truffle, parmesan and rocket.