Truffle Ravioli Recipe - Great British Chefs

Ingredients

• 300g of pasta flour
• 3 eggs, plus 1 extra for an egg wash
• 1 tbsp of olive oil
• 100ml of ruby port
• 50ml of Madeira
• 25ml of brandy
• 400ml of brown chicken stock
• 400ml of truffle juice
• 240g of butter
• 10g of salt
• 40ml of truffle oil, extra for garnish
• 16g of gelatine
• 6g of agar agar
• 1 white truffle, 8 large shavings
• 1 handful of pea shoots
• 1 handful of Parmesan shavings
• 1 pinch of sea salt