Instructions: For the pasta dough: Put all the ingredients in the given order in to the food processor and mix for about 30 seconds until just blended. Knead the dough until perfectly smooth. Wrap in clingfilm to rest in the fridge for 1 hour before serving.

For the filling: Wash briefly all the mushrooms and pat dry, dice in 5mm cubes. Saute the diced mushroom in the olive oil for 3-4 minutes over your highest possible heat until well caramelised. Season well with salt, pepper and a dash of lemon juice. Cool down on a piece of kitchen paper.

For the cepe cream: First check the cepes and their water for any signs of dirt. If there is any, filter it out, but keep the water. Bring the cepes and their soaking liquor to the boil and reduce until thick and syrupy, add the cream, bring back to the boil, season to taste and set aside.

Roll the pasta thinly in 2 lots using a pasta machine. Cut into 12 pieces, approx 10cm in diameter. Place in a spoonful of the mushroom mixture in the centre and fold the edges together to make a half moon shape, repeat this with the rest of the pasta and set aside on a floured board.

To cook: Place a large pan of lightly salted water onto a fast boil. Poach the ravioli for about 3 minutes. Lift them from the saucepan using a slotted spoon. Season lightly with salt and freshly ground pepper.

Heat the sauce and divide between the plates, arrange the ravioli in mounds on each plate. Garnish with wilted rocket and the mushrooms sauteed lightly.

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