Chanterelle mushroom and ricotta ravioli

Method

1. For the pasta: pulse the flour in a food processor. Add the whole egg and egg yolk. Mix for 2-3 minutes until the mixture resembles fine breadcrumbs.

2. Tip out the dough and knead for a minute or so until smooth. Wrap in cling film and leave to rest in a cool place for 1 hour before using.

3. Cut the dough in half, flatten each piece with a rolling pin to about 5mm thickness. Fold over the dough and pass it through a pasta machine at its widest setting, refolding and rolling several times until you have a rectangular shape.

4. To roll the pasta, start with the pasta machine at its widest setting, pass the dough through the rollers. Do not fold but repeat this process, decreasing the roller setting down grade by grade with each pass until it gets to the thinnest setting. Use straight away to make the ravioli.

5. For the filling: mix together the parsley, garlic, mushroom and kaffir lime leaves. Lightly fry in olive oil until the mushrooms dry out and season with salt, pepper and a squeeze of lemon.

6. Add the mushroom mixture to the ricotta and season to taste.

7. Lay out the pasta and cut it into two equal sized large rectangles. Evenly space tablespoons of ricotta along one pasta sheet, leaving 2-3cm around the edge of each mound. Brush the gaps between the mounds with the beaten egg, then lay the other piece of pasta on top, sandwiching the mounds in the middle. Press the joins firmly with your hands, then cut out the mounds into ravioli with a sharp knife or pastry cutter.

8. Boil the pasta for 4 minutes in salted water.

9. While the pasta is cooking, heat the butter and sage in a frying pan and fry until the butter foams.

10. Drain the pasta and toss in the sage and butter. Serve immediately.