Mushroom and Nutmeg Ravioli with a Lemon Dill Sauce

method:

• Make the ravioli filling by frying the shallots and garlic in olive oil with 15g of the butter. Roughly chop the mixed mushrooms and add to the pan, cooking for another two minutes before adding the white wine. Cook out the mushrooms then transfer them to a blender with the remaining 25g butter, oregano, lemon and nutmeg. Blitz this mixture in a processor to a rough mix and season to taste. Chill the mix for two hours before use.
• To prepare the pasta dough combine the 00 flour and one of the eggs and blend in a processor for one minute. Add the second egg, a pinch of salt and the olive oil and continue to blend for another two minutes until the mix resembles breadcrumbs. Knead into a smooth ball and rest for an hour before passing though a pasta machine, reducing the thickness of the dough each time until you have the thinnest sheets possible.
• Place teaspoons of the mushroom mix at 6cm intervals down the centre of the pasta sheets. Moisten around the filling with warm water. Fold the top of the sheet over the fillings and press down around the filling. Then bring the bottom of the sheet over the top and again press around the edges. Cut evenly between each piece of the filled pasta. Set aside until ready for cooking – they will take around 2-3 minutes in boiling water.
• For the Lemon Dill sauce, heat the lemon juice and white wine in a pan, simmer and reduce for two minutes. Add the single cream and chopped dill, simmer briefly to thicken and season to taste. To serve, toss the cooked pasta with the sauce in a pan and plate up scattered with fresh dill and lemon wedges and garlic bread on the side.