For the fresh egg pasta 2 eggs
3 egg yolks
1tbs olive oil
For the white bean and foie gras cappuccino 450ml chicken stock
225g cooked white beans
150ml double cream
2tsp truffle oil
25g chilled foie gras
25g chilled cold butter
For the chicken 150g chicken mousse
To finish 120g pancetta small crisp lardons
100g leaf spinach
100g rocket leaf
285ml white bean sauce
50g foie gras
100g tomato and mushroom fondue
Salt and pepper
Method Place pasta flour into a food processor and pulse. Add oil and pulse, and then egg yolks - it should look granular. Empty on to work surface and knead into smooth dough. Rest.
For the white bean cappuccino, reduce stock to 220ml. Purée beans in liquidiser, then scrape into clean bowl. Using a hand blender, slowly blend stock, adding cream. Season to taste and pour sauce into saucepan. Bring back to boil and remove. Whisk in foie gras and truffle oil. To stabilise sauce, add chilled butter. Foam to order.
For the ravioli, roll out pasta to thinnest setting on pasta machine. Place small amount of chicken mousse on pasta, at well-spaced intervals. Roll out another long strip, moisten around each mound of chicken mousse with water. Place new strip over bottom layer, seal pasta around mounds of chicken mousse. Cut with large fluted cutter, check seals are intact.
Place into boiling salted water, then simmer until chicken mousse is cooked through. Remove from water and place into white bean sauce to coat.
To assemble, place a portion of pancetta and warmed tomato and mushroom fondue in the centre of plate. Wilt spinach and rocket, and place a small amount on top of tomato and pancetta. Place one large raviolo on top of leaves. Spoon foamed sauce over raviolo. Drizzle truffle oil around plate or bowl, dust with powdered mushrooms.