1 chopped french shallot
Extra virgin olive oil
10 ml Noilly Pratt vermouth
1 tsp. chopped fresh chives
250 g flour
1 egg + 1 yolk
125 ml extra virgin olive oil – fruity
Pinch of salt
A small amount of water
Mushroom filling for ravioli
Clean and chop mushrooms (of your choice).
In a pan, heat olive oil and sauté mushrooms with a chopped French shallot.
Cook until the mushroom release their juice. Deglaze with 10ml of Noilly Pratt. Add 1 spoonful of chopped fresh chives at the end.
Set aside and reserve to fill ravioli dough.
In a bowl, sift flour and mix with all ingredients. Form dough into a ball. Set aside for 2 hours.
Roll out dough into thin strips and cut into round pieces 5 cm in diameter. Lightly brush each pieces with milk. Add a small amount of mushroom filling in the centre. Cover with another round piece of dough and seal well making sure there is no air trapped inside. Cool in the fridge.
When ready to cook put the ravioli into a pot of boiling water for a few minutes (4 to 8 minutes). Serve with truffle oil or a mushroom flavoured extra virgin olive oil.