HYWEL GRIFFITH'S ONION SQUASH & EGG RAVIOLO WITH TRUFFLE
By Hwyel Griffith Head Chef of the Michelin-starred Beach House.
1 onion squash, halved and seeds removed
60ml pumpkin seed oil
salt to taste
25g plain rapeseed, grape or sunflower oil
10g white balsamic vinegar
10g whole black truffle, grated
3 garlic cloves, peeled and thinly sliced
Runner bean salad
200g runner beans, thinly sliced
handful of lovage, chopped
Truffle Discs and for grating
For the pasta
Place the flour onto a work-surface and create a well in the middle, add the eggs, water, oil and salt then begin to mix with a fork until combined. Knead thoroughly until smooth then vacuum pack or place into clingfilm and refrigerate over night.
For the cheese sauce.
Make a Bechamel sauce with the butter, flour and milk. Grate in the truffle finely and blend the cheese into the sauce and allow to cook until thick and smooth.
For the truffle dressing
Blend the oil, honey, white balsamic vinegar and grated truffle in a food processor.
For the squash puree
Preheat oven to 160°c. Place the squash halves onto a roasting tray, drizzle with a little pumpkin seed oil and roast for 45 minutes, until soft and slightly coloured at the edges. Allow to cool then blend with the oil, seasoning and adjust the consistency with the water. It should be a 'drop' consistency.
For the garlic crisps
Blanch the garlic slices in boiling salted water 3 times. Place the slices onto a towel to dry them and then fry at 130°c until lightly golden and crispy. Sprinkle with a little salt.
To make the raviolo
Roll out your pasta until almost see through and then cut 15cm square pasta sheet. Push gently into a 40mm cutter and place the egg yolk in the pasta (pasta should be like a little upside down dome in the cutter), then pipe in the truffled cheese mix over the yolk. Take the second square of pasta, brush with a little water and place over the dome. Gently press on the side of the cutter, flip over and seal the pasta. Cut out with a 50mm cutter. The pasta takes 2 ½ minutes to cook in salted boiling water.
To dress the runner bean salad
Dress the runner beans with the truffle dressing, lovage and season with salt and pepper. Warm the squash puree and drop your pasta in to cook whilst you plate the rest of the dish. Make a circular nest with the squash puree, place the runner beans around the edge and evenly space 5 tomato concasse, 5 truffle disks and 5 garlic crisps over the runner beans. Once the pasta is cooked, place onto a tray to make sure there is no excess water. Grate with truffle and place onto the middle of the runner bean salad.