Recipe Courtesy Lynn Crawford, Executive Chef, Four Seasons Hotel Toronto
Truffle Cream Sauce
Mix yolks, water and olive oil together in a bowl.
On a table, lay flour out and make well. Add about ½ the liquid. With a fork, incorporate as much flour as possible into the centre of the well, pulling from the edges. Add rest of yolks all at once, incorporating remaining flour. Knead well until stiff dough is formed, about 15 minutes. When making this recipe it is key to add the liquid quickly before the dough starts to form, otherwise the liquid will not mix properly, if the dough seems too wet, it’s easier to add flour than to add liquid after the dough is formed.
Cover with plastic wrap and let rest at room temperature for ½ hour before rolling out.
In a small saucepot over medium-high heat, add butter and shallots and cook until soft. Add corn kernels, chicken stock, cream, thyme and bay leaf. Bring to a boil. Reduce heat to low and simmer for 5 minutes. Remove thyme and bay leaf. Strain corn, reserving liquid. Puree the corn in a blender with 1 cup of liquid. Pass the corn mixture through a strainer. Add parmesan and season. Use reserved liquid to adjust consistency of corn mixture if too thick. Cool and refrigerate.
To form the ravioli, divide the dough in half and roll one part through the thinnest setting of a pasta machine. Avoid flouring the pasta dough during the rolling unless absolutely necessary. Cut the strip of pasta into two 1-foot sections.
Working on a lightly floured table, take one section at a time and fold it in half lengthwise. Unfold it and use the centre crease as guideline to add the corn filling. Put one teaspoon of filling every two-inches just under the centre line of one half of the strip of pasta.
Spray the pasta with a fine mist of water or use a pastry brush to lightly moisten the dough between and below the filling. Fold the top half of the dough over the filling and bottom half of the dough, pressing firmly between the filling. Lightly flour the strip of ravioli.
Using a square cutter, cut off the uneven bottom end along the strip and then cut in between each dot of filling to form the individual ravioli.
Set the ravioli on a lightly floured baking sheet and keep in refrigerator. Repeat the process until all of the filling and pasta are used.
In a medium saucepot over medium heat reduce chicken stock and cream by half. Remove from heat. Whisk in butter, truffle oil and season.
Make the ravioli and cook in a large pot of boiling salted water until al dente, 2 to 3 minutes, then drain.
In a large sauté pan over medium-high heat add butter, shallot and cook until soft. Add the chanterelles and continue to cook 2 to 3 minutes. Add arugula, tomato, chives and parsley. Toss and season well.
Place the cooked chanterelles and arugula in the bottom of a pasta bowl. Top with ravioli and julienne of salami. Using a hand blender, foam the truffle sauce and spoon around the ravioli. Garnish with chervil. Makes 24 Ravioli.