The woodsy flavour of porcini (cep) mushrooms turns this chicken and pasta dish into a luxurious treat.
1 whole head garlic, broken into individual cloves, skin left on
100g/3½oz dried porcini mushrooms
100g/3½oz dried morel mushrooms
boiling water, to cover
50g/2oz unsalted butter
1 white onion, finely chopped
100ml/3½fl oz vermouth
sprig thyme, freshly chopped leaves only
2 tsp truffle oil
sea salt and freshly ground black pepper
For the pasta dough, tip the flour, egg yolks and salt into a food processor or stand mixer with the dough hook attachment. Blend until the mixture comes together into a soft but firm dough. You may need to add a little more flour or an extra egg yolk to get the right consistency.
Tip the dough onto a lightly floured work surface and knead for 3-4 minutes until soft and velvety in appearance. Wrap in cling film and place in a fridge to rest for 30-45 minutes.
For the pasta filling, preheat the oven to 200C/400F/Gas 6.
Bring a small pan of water to the boil, add the whole garlic cloves and boil for about five minutes. Drain thoroughly and transfer to a small roasting tin. Roast in the oven for 10-15 minutes, or until softened (take care not to burn them). Set aside to cool.
Place the porcini and morel mushrooms in a large heatproof bowl and cover with boiling water. Set aside to soak for 20 minutes, until softened. Drain the mushrooms over a bowl and reserve the soaking liquor for the sauce. Finely chop the mushrooms.
Melt the butter in a large frying pan over a medium heat, add the onion and fry for five minutes until softened and golden. Add the mushrooms and cook for a further 15 minutes, stirring often.
Remove the roasted garlic from its skin (you should be able to squeeze each clove out) and finely chop to a paste. Add the garlic paste to the mushrooms in the pan and fry for two minutes then pour in the vermouth and allow to bubble. Stir in the chopped thyme then set aside to cool.
When the mixture is cool, transfer to a blender or food processor and blend briefly to a coarse paste (you want to keep some texture). Add the truffle oil and season with salt and freshly ground black pepper.
To assemble the ravioli, remove the pasta from the fridge and cut into four portions. Pat one portion into a rough rectangle (keep the remaining dough covered) and roll through a pasta machine, starting with the machine at its widest setting. Fold the dough back on itself lengthways and feed back through the machine. Repeat this process several times to strengthen the pasta. Change the setting on the machine to the next-thickest setting, flour the machine again and feed the pasta through. Repeat this process on thinner settings until you get to the thinnest setting.
Lay one sheet of pasta on a work surface lightly sprinkled with semolina flour and, using a teaspoon, place spoonfuls of the mushroom filling mixture along the pasta, leaving a gap of 6cm/2in between each spoonful of filling. Brush the surface of the pasta with a little cold water, then lay the second sheet of pasta on top. Press around the edges of the filling to seal, ensuring there are no air bubbles trapped around the filling. Cut out the ravioli using a 6cm/2in round pastry cutter, alternatively cut into squares using a fluted cutter or knife. Sprinkle a tray with semolina flour and arrange the ravioli on the tray so they're not touching. Chill in the fridge until ready to cook.
For the cep purée, melt the butter in a large frying pan over a medium heat. Add the onion and mushrooms and fry for five minutes until slightly softened and golden-brown in places. Pour in the cream and simmer for 20-25 minutes, until the mushrooms are completely soft.
Remove from the heat and cool slightly then transfer to a blender or food processor and blend until smooth. Pass the mixture through a fine sieve into a bowl, then season with salt and freshly ground black pepper. Keep warm until ready to serve, or reheat gently at the last minute.
For the sauce, pour the chicken stock into a pan and bring to the boil. Boil rapidly over a high heat for 5-10 minutes, until reduced in volume to about 300ml/10fl oz. Add the reserved mushroom soaking liquor from the pasta filling and heat through. Reduce the heat to very low and gradually whisk in knobs of the butter. Season with salt and freshly ground black pepper and keep warm over a very low heat (don't allow to boil once the butter is added).
For the roast chicken breasts, preheat the oven to 200C/400F/Gas 6.
Season the chicken breasts with salt and freshly ground black pepper. Heat the olive oil and butter in an ovenproof frying pan then add the chicken breasts and fry for 1-2 minutes on each side, until golden-brown. Add the whole sprigs of thyme to the pan and transfer to the oven for 12-15 minutes, or until the chicken breasts are completely cooked through.
At the same time, place the chicken skin between two close-fitting oven trays and transfer to the oven for 15-20 minutes, or until crisp and golden.
For the garnish, fry the mushrooms in a knob of butter for 4-5 minutes until softened and golden-brown. Keep warm.
To cook the ravioli, bring a large pan of salted water to the boil. Add the ravioli and boil for 2-4 minutes, or until the pasta is cooked (the easiest way to check is to taste a corner of a ravioli). Drain thoroughly.
To serve, spoon a thick line of cep purée down the middle of each of four serving plates and top with the ravioli. Carve the chicken breasts into one centimetre-thick slices arrange on top of the purée. Garnish with the chanterelles and rocket. Spoon over the sauce. Finally crumble over the crisp chicken skin and serve.
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