Ravioli

Ingredients

3 large Potatoes
100ml Extra virgin Olive Oil
40g Butter
1 medium shallot or Onion (chopped)
200g Porcini or Portabalini Mushrooms (small blocks)
2 table spoon Dry White Wine
1 tea spoon Lemon Juice
1 medium Garlic clove (chopped)
5g Parsley (chopped)
Salt and Pepper to Taste

Method
Porcini Mushroom Filling:
Heat Pan with Butter
Fry the onions and the porciniís very fast
Flash the porcini with the white wine and the lemon juice
Add the Parsley and the garlic, mix together
Salt and pepper to taste
Put in a plate to cool down

Serves 4 pax starter portion

Chive Sour Cream Sauce

Ingredients

3 tea spoons Lemon Juice
100ml Sour Cream
5g Chives
2 tea spoons Dijon Mustard

Salt and Pepper to Taste

Method

Mix all the ingredients together, stir very slowly

Make the Potato Ravioli

Slice potato in 1mm slices put in water

Heat Pan with part of the olive oil

Place 1 potato sheet on counter top and heap one tea spoon of filling on the potato take another sheet and place that on the filling (now you should have a sandwich affect)

Fry each potato sandwich instantly on both sides

Serving

Place 5 Ravioliís on centre of plate with fresh rocket salad. Top with a dollop of sour cream, and serve.

Smoked Salmon trout would accompany this dish very well.