Wild mushroom ravioli with tomato and herb dressing

Special dishes with award-winning Executive Chef Holger Jackisch of The Ritz-Carlton, Bahrain Hotel & Spa

Ingredients
(Serves four)
For the Pasta
250gm pasta dough
Salt and freshly ground white pepper
For the filling
1 medium shallot, peeled & finely chopped
15gm unsalted butter
250gm wild mushrooms, trimmed, washed briefly and patted dry, diced in 3 mm cubes
1 tsp lemon juice
For the tomato and herb dressing
25 ml sherry vinegar
15 ml balsamic vinegar
75 ml olive oil
1 tbsp chopped herbs
(chives, flat parsley)
1 plum tomato
(peeled, deseeded and chopped)
Salt and pepper mil
Curly Rocket Salad
10gm wild rocket salad, picked and washed
10gm yellow frisee salad, picked and washed
30 ml olive oil
10 ml lemon juice
Salt and pepper
For serving the ravioli
20gm unsalted butter
2 tbsp hot water

Method
The filling
Sweat the shallot in the butter for 1 minute until transparent.  Then, add the diced wild mushrooms. Cook over a high heat, stirring continuously, for 1 ½  – two minutes.  Remove from the heat, taste, and season with salt, pepper and a dash of lemon juice.  Cool down on a tray.
Filling the ravioli
To make the ravioli, roll out the dough on the thinnest setting of a pasta machine, or as thinly as possible by hand.
Cut it into 8 rings. Place 70 gm/ 3 oz of lobster mousse on one square of dough and brush some egg wash around it.
Top with another square of dough and press it around the lobster filling to make a ravioli shape about 8 cm in diameter. Cut this out with a 9 cm pastry cutter. Make 3 more ravioli.
Making the sauce
Mix the vinegars and oil together, seasoning to taste
Heat gently and add the tomatoes and herbs
Add to the dish at the last minute
NB: The full flavour will not come out until the herbs have infused with the oil.
Cooking the ravioli
Place 2 litres lightly salted water into a large saucepan and bring to a fast boil.  Poach the ravioli for exactly 2 minutes.  Lift them from the saucepan using a slotted spoon and place them in a pan holding the butter melted together with the water.  Season lightly with salt and freshly ground white pepper.
Serving suggestion
Place the ravioli in the middle of a large plate. Pour the tomato and herb dressing gently over the ravioli.
Combine the olive oil and lemon juice and season with salt and pepper. Toss the salad in the dressing and place on top of the ravioli.