Ingredients

  • for the pasta dough:
  • 1 large pinch of saffron strands
  • 1 tblsp boiling water
  • 250 g “oo” pasta flour
  • 0.5 tsp fine sea salt
  • 2 large eggs
  • 3 egg yolks
  • 1 tblsp olive oil
  • for the butternut squash velouté:
  • 750 g butternut squash (chopped)
  • 3 tblsp olive oil
  • 2 large shallots (peeled and finely chopped)
  • 25 g butter
  • 600 ml hot vegetable stock
  • 75 ml cream
  • for the cep ravioli:
  • 1 quantity of saffron pasta dough as above
  • 30 g butter
  • 250 g chestnut mushrooms (trimmed and finely chopped)
  • 20 g dried ceps/porcini mushrooms (rehydrated in water for 30 min)
  • sea salt and black pepper
  • 1 tsp truffle-infused olive oil
  • 2-3 tbsp mashed potato (enough to bind)
  • 1 egg yolk
  • for the scallops:
  • 12 large scallops without coral
  • for the parmesan crisp:
  • 6 heaped tbsp parmesan cheese, grated
  • 6 heaped tbsp white cheddar cheese, grated

Method

  • For the Pasta Dough:
  • Soak saffron in ½ tbsp of boiling water for 5 minutes.
  • Sift the flour and salt into a food processor.
  • Add the eggs, yolks and olive oil.
  • Strain in saffron water.
  • Blitz to combine.
  • The mixture should form small lumps, which will hold together as a smooth firm paste.
  • Tip onto a lightly floured surface and knead until smooth and slightly springy. Wrap and chill for 30 minutes before using
  • For the Ravioli:
  • Heat sauté pan and add butter and mushrooms.
  • Season with salt and pepper and sauté for 5-7 minutes until all liquid from mushrooms has evaporated.
  • Transfer to mixing bowl and mix in truffle infused oil and just enough mashed potato to combine. Cover and chill.
  • For the Ravioli:
  • Roll out pasta dough through pasta machine until the desired thickness is achieved. Make sure to dust with flour as the pasta sticks to everything.
  • Cut the sheets into 100mm x 100mm sections.
  • Take mushroom mixture out of the fridge and roll small balls of the mushroom mixture. The size should be half that of a golf ball.
  • Place the ball in the middle of a pasta sheet, then eggwash around the ball.
  • Place another pasta sheet on top of the mushroom.
  • As you are pressing the pasta into the eggwash make sure to press out all of the air, if you don’t your ravioli will burst when boiled.
  • Once the ravioli has been sealed make sure to seal the edges with a fork.
  • Take a round pastry cutter and cut a nice edge around the ravioli. Leave the ravioli on a floured surface to stop it sticking.
  • For the Velouté:
  • Heat sauté pan and add butter and oil.
  • Add the shallots and cook until translucent.
  • Do not colour the shallots.
  • Add the butternut squash and cook until the edges start to colour slightly.
  • Add the stock and simmer until the squash is cooked. Season with salt and pepper.
  • Add the cream and stir.
  • Carefully pour the mixture into a food processor and blend until smooth.
  • Pass the mixture through a fine sieve to remove all lumps.
  • Add water to the veloutè until the consistency of single cream is achieved. Set aside.
  • For the Parmesan Crisp:
  • Preheat on oven to 180°C.
  • Mix both the cheeses together and spread out the cheese on a baking tray. Form a rectangular shape.
  • Cook for 15-20 minutes or until slightly golden.
  • Remove from oven and leave to cool for 15-30 seconds.
  • Lift the crisp out with an egg lifter and place on a chopping board.
  • Cut immediately with a sharp knife into the desired shape.
  • You have to work quickly as the cheese will solidify and become hard really quickly. Set aside until needed.
  • Bringing It All Together:
  • Boil some salted water for the ravioli. Drop the ravioli into the water for 3-4 minutes. Remove carefully and leave on some kitchen paper.
  • To cook the scallops, place a frying pan on a high heat.
  • Add olive oil and place seasoned scallops onto the surface. Cook for 2 minutes and then turn over.
  • Place directly into a preheated oven at 180°C. Leave in the oven for 2-3 minutes.
  • Take the pan back out and squeeze a small bit of lemon juice over the scallops.
  • To Serve:
  • Place 1-2 scallops in the centre of a large bowl.
  • Place the ravioli on top.
  • Spoon some of the veloutè around the scallops.
  • Then place a parmesan crisp on top.