Ingredients

For the pasta:

• 200g Pasta flour (type 00) durum wheat
• 110g (2) Medium eggs, organic/free range, medium
• 1 tbsp Cold water
• 2g Sea salt

• 20g (1 tbsp) Unsalted butter
• 30g (1/2) Shallot, medium, finely chopped
• 300g Button mushrooms, trimmed, cleaned with a damp cloth and cut into small dice 3mm
• 1 pinch Sea salt
• Black pepper, freshly ground
• 1/4 Lemon, juiced

• 40g Unsalted butter
• 200g Cep or Button mushrooms, sliced or quartered
• 10g Pine nuts, 10g Hazelnuts - toasted golden brown in a preheated oven (170°C), 10 mins, lightly crushed
• 80ml Water or brown chicken stock
• 1/4 Lemon, juiced

• 8 Sage leaves, deep fried or freshly chopped

Tools

• Titanium Chef
• Lasagne Roller

Method

For the pasta:

1. In the bowl of your Kenwood Chef Titanium using the dough hook, place all the ingredients in the bowl and mix on speed 2 until the mixture comes together into a ball of dough.
2. Increase the power to speed 3 and continue to knead for 2 minutes until the dough is smooth.
3. Transfer the dough to a clean work surface and knead the pasta with your hands for a few minutes. Divide it into 2 equal pieces. With your hand roll each into a 15cm long cylinder, flatten with a rolling pin and roll each one to ½ cm thick (but making sure the width isn’t any wider than 12cm or you will have difficulty passing this through the pasta roller attachment). Repeat for the remaining piece of pasta.
4. Wrap one of the pieces of pasta in cling film to prevent it from drying out, and reserve.
5. Fix your pasta rolling attachment to your Kenwood Chef and adjust it to the thickest setting (setting number 1). Turn your machine to speed 1 and feed the pasta through the pasta roller attachment.
6. Adjust the pasta rolling attachment to the next setting (setting number 2) and feed the pasta through. Repeat this process until you reach the thinnest setting (setting number 8).
7. Place the sheet of pasta onto a cling-filmed tray and cover with another layer of cling film so that it does not dry. Refrigerate.
8. Repeat the process for the other piece of pasta.

1. In a medium sauté pan over a low heat, soften the shallot in the butter for 2 minutes until translucent, add the diced mushrooms and cook over a high heat, stirring continuously for 2 minutes. Season with salt and freshly ground black pepper.
2. Remove from the heat, add a dash of lemon juice, and cool down.

1. Lay one pasta sheet on a clean, floured surface. Lightly place a teaspoon of the filling in mounds at intervals along the centre. Ensure that a gap of 4cm is maintained between each mound.
2. Take a second sheet of pasta and drape it loosely over, pressing around the mounds of filling with the back of your thumbs to seal. Ensure there are no air bubbles and that the two layers of pasta are compressed into a thin layer (1mm thick).
3. To make the task of cutting out the ravioli easier, cover the pasta with cling film and with an inverted 7cm pastry cutter press down around the mounds to compress the layers of pasta.
4. Lift the cling film and using the sharp side of the cutter, cut out the raviolis.
5. Reserve them on a cling-filmed tray dusted with flour to prevent them from sticking. Repeat for the remaining pasta and filling.

1. Heat the butter until it starts to turn a golden colour and pan fry the mushroom pieces for 1-2 minutes, add the toasted pine nuts, hazelnuts, water or brown chicken stock and season to taste with the lemon juice.
2. Reserve and keep warm.
3. Cook the raviolis in plenty of boiling salted water for 4 minutes.
4. With a large slotted spoon lift the ravioli onto a small tray lined with a cloth to drain.

1. Evenly divide the ravioli between four plates to serve as a starter, or two plates as a main, and spoon the sauce over them. Garnish with the sage leaves and serve.