step 1
For the ravioli dough, sift the Type 00 Flour (2 1/3 cups) and add a good pinch of Salt (1 pinch). On a flat surface, turn out the flour and make a well in the center.
step 2
Crack in the Eggland's Best Organic Eggs (Brown) (3) and, using a fork, work into the flour, eventually making a sticky dough.
step 3
Dust the work surface with Fine Semolina Flour (as needed) and knead the dough until it is smooth and elastic. Wrap the dough in clingfilm and leave to rest for half an hour.
step 4
Preheat the oven to 400 degrees F (200 degrees C).
step 5
Arrange the Mushrooms (3 cups) in an ovenproof dish and drizzle over a little Olive Oil (as needed). Season with Coarse Sea Salt (to taste) and Ground Black Pepper (as needed).
step 6
Roast the mushrooms for 20-25 minutes or until cooked.
step 7
Allow mushrooms to cool.
step 8
To make the filling, combine the Ricotta Cheese (1 cup) with the cooked mushrooms in a bowl. Season to taste and cover with clingfilm. Refrigerate until needed.
step 9
Halve the dough and keep one half wrapped in clingfilm to prevent it from drying out. Using a pasta machine or a rolling pin, roll out half the dough until you have a thin strip about 8 centimeters wide.
step 10
Spoon the chilled ricotta mixture along the pasta sheet, working in 10-milliliter dollops spaced equidistantly to allow for an edge.
step 11
Roll out the remaining pasta and gently drape over the ricotta mushroom dollops, cupping your hand around each pocket to press out any air.
step 12
Seal the edges of the ravioli pockets with a brush of water and if desired, use a ravioli cutter to press out small pockets. Set the cut ravioli on a lined baking sheet sprinkled with semolina until ready to cook.
step 13
Preheat the oven to 400 degrees F (200 degrees C).
step 14
Arrange the Beef Marrow Bones (8) on a lined baking sheet and season with Coarse Sea Salt (to taste), Ground Black Pepper (as needed), and Fresh Thyme (4 sprigs).
step 15
Roast the bones for 15 minutes and use a fork to extract the marrow.
step 16
For the sauce, melt the Butter (5.5 oz) in a saucepan over medium heat. Add in the Garlic (2 cloves) and fry gently, not letting the garlic brown.
step 17
Add in the thyme leaves and bone marrow and leave the sauce to infuse over very low heat. Season to taste.
step 18
Over high heat, set a pot filled with salted water to boil.
step 19
Once boiling, add a glug of Olive Oil (as needed) and cook the ravioli in batches until al dente. Drain the ravioli.
step 20
Plate the pasta in warmed bowls, spoon over the bone marrow butter and serve with Parmesan Cheese (to taste).
