Mushroom Ravioli

Pasta Dough

1. Put the flour on a clean worktop, create a center and crack the eggs into it. Mix gently with a fork. Add the egg yolks, and continue to combine with a fork. Start kneeding until you develop a dough. Vacuum the dough and set aside to rest for 60 minutes minimum.

Filling

1. Finely chop the red onion, garlic and thyme. Then cut the mushrooms in brunoise. Add Flora Plant B+tter to a pan on a medium heat, and stir-fry the onions, garlic and thyme. Add the chestnut mushrooms, and bake until the moisture has evaporated. Season to taste, then add cubes of the Violife Greek White.

Ravioli

1. Once rested, roll out the dough with a pasta machine to thickness setting 7. Dust flour onto your workspace and lay out the pasta dough. Ensuring the filling is cold, put approximately 1tsp of filling into the centre of the dough. Allow 5cm of dough between each area of filling. Place a second sheet of pasta directly over the first. Press lightly together to remove any air. Use cold water to seal the pasta, then put it into the fridge to dry. Before serving, cook for 5-7 minutes in salted water on a medium heat.

Celeriac BBQ

1. Cut the celeriac into 7cm x 1.5cm pieces. Place into a vacuum bag, season with salt and pepper, and add the Flora Plant B+tter. Steam at 100°c for 12 minutes. Allow to cool down in ice water for a minimum of 30 minutes. Place on a tray and barbecue at 200°c (indirect heat), turning every 5 minutes for 15 minutes.

Sweet Potato Crème

1. Cut the sweet potato into cubes and cook. Put the potato into a thermo mixer and blend while adding the Meadowland Double. Pour through a sieve and season.

Sage B+tter

1. Melt the Flora Plant B+tter on a medium heat, then add the sage leaves. Pour into a mixer, and mix for 1 minute. Then allow to cool down.

Mushrooms

1. Finely chop the shallots and parlsey. Using the sage b+tter, bake the mushrooms on a medium heat. Add the shallots and parlsey, and season.

Garnish

1. Heat the sunflower oil to 180°c, then fry the sage leaves until crispy. Place the sage on a thick layer of paper, and sprinkle lightly with salt. Bring the vegetable jus to boil on a slow heat, and reduce until 400ml is left. Finely chop the sage leaves and add to the jus. Keep warm.

Plating

1. Warm up the sweet potato crème. Place one heaped tablespoon in the center of the plate. Lay 5 pieces of celeriac in the crème, followed by two ravioli on top. Divide the baked chantarelle mushrooms over the ravioli. Decorate with three deep fried sage leaves. Finish with pouring over the sage jus.