Collier's | Cheddar Cheese, Spring Onion and Potato Ravioli

Ingredients

• 1 large Maris Piper potato, peeled & cut into 1cm dice and cooked in salted water until just cooked. Strain and reserve
• 2 bunches Spring Onions cut into 1cm lengths and gently cooked in 20g butter with 1 clove of finely chopped garlic
• ½ bunch chives – finely chopped
• 200g Collier’s Cheddar cut into 1cm dice
• 2 heads of Trevise if available or Red Chicory
• Olive Oil and lemon juice to dress salad
• Olive Oil to pan fry raviolis
• 200ml double (heavy) cream
• 30g Grain Mustard
• 275g Pasta Flour
• 2 Whole eggs – Medium
• 3 Egg Yolks
• Splash of Olive Oil