Mushroom, Ricotta and Truffle Ravioli - Sarah Graham Food

Ingredients

• 2 punnets of button mushroom, washed
• 1 small shallot, peeled & finely chopped 2T ricotta
• 1 tsp chopped parsley
• 1 tsp chopped basil
• 1 tsp chopped chives
• Olive oil
• Salt and pepper
• 2 Tbsp grated fontina cheese
• Handful of baby salad leaves
• 200g flour, plus extra for rolling out
• 2 eggs
• 250ml cream
• 1-2 Tbsp truffle oil
• 70g grated Fontina cheese 2T white truffle oil
• Snipped chives sprigs of chervil or flat-leaf parsley to serve