Cep ravioli with roasted nuts and sage butter - Raymond Blanc OBE

Ingredients

• 4 x Sheets of pasta 60x10 cm
• 20g Butter, unsalted
• 30g Shallot, medium, finely chopped
• 300g Fresh cep mushrooms, trimmed, cleaned with a damp cloth and cut into small dice 3mm
• 1 pinch Sea salt & freshly ground black pepper
• 1/4 Lemon juice
• 40g Butter, unsalted
• 4 Sage leaves, finely chopped
• 10g Pine nuts, toasted golden brown in a
• 10g Hazelnuts, oven (170°C), 10 mins, lightly crushed
• 80ml Water or brown chicken stock (see basic recipe)
• 200g Ceps, sliced or quartered
• 1 pinch Salt
• 1 pinch Pepper
• 1 dash Lemon juice
• 8 Deep fried sage leaves and aged parmesan flakes