Wild Mushroom Ravioli with Asparagus Spears and Cep Cream Sauce from Season to Taste by Liam Tomlin
Place the mushroom duxelle into a bowl and add the truffle oil, chopped truffle and sliced chives. Mix together and season to taste with salt and freshly ground
Ingredients
- 8 Spears of green asparagus, peeled and blanched
- 100ml Cep cream sauce
- 40ml Extra virgin olive oil
- 160g Mixed wild mushrooms
- 12 sprigs chervil
- Salt
- Freshly ground pepper
- 200g Mushroom duxelle
- 5ml Truffle oil
- 10g Chopped truffle
- 5g Chives, sliced
- 200g Plain pasta dough
- Egg wash of 1 egg yolk and 1 tbls water
- 8 Spears of white asparagus, peeled and blanched
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