Add eggs and a pinch of salt to a well in semolina flour and knead until elastic. Run the dough through a pasta maker or roll to the desired thickness and lay out two flat sheets. Gently mark one sheet into squares. Chop and mix Marron and Truffle and place in thumb sized clumps in the middle of the squares. Lay the second sheet over the top and cut using a ravioli wheel, or just a knife and fork.

Add the Ravioli pillows to boiling water with a little olive oil and salt and cook gently. While the pasta is cooking, warm unsalted butter in a pan until melted then very gently stir without stopping. The butter will spit and foam for the first half of the process then settle. Continue to heat and stir gently while the milk solids and water separate and the colour changes. Once the butter has turned to a toasted brown colour and a caramelised fragrance fills the air, remove from the heat and transfer into a cool bowl.

Plate up the drained Ravioli, cover with grated truffle and chopped chives then spoon on the Beurre Noisette Sauce. Season with our Truffle Salt. If you don't have access to fresh Truffle, simply replace it with our Truffle Oil.

Published: October 22, 2023