Mushroom Ravioli, Olive Oil Mousseline, Cep Jus Recipe | Food Network UK

Ingredients

• For the Ravioli:
• 550g pasta flour
• 6 egg yolks
• 4 eggs
• Pinch crushed sea salt
• 20 saffron stems
• Drizzle olive oil
• For the filling:
• 1kg cooked chopped mushrooms
• 2 chicken breast
• 1 dessert spoon cream cheese
• 80ml cream
• Handful parsley – chopped
• Splash truffle oil
• Baby gem leaves, wilted
• For the Mousseline:
• 200ml olive oil
• 3 x 5-min boiled eggs
• For the Cep Sauce:
• Dried porcini mushrooms soaked in water
• 200ml fresh cream
• Salt and pepper
• Dash cognac