Veal & truffle ravioli, broad bean veloute, exotic mushrooms and wild asparagus

Veal and truffle ravioli whole

I’ve been really excited since reading about buying truffles by the gramme from Mister Truffle on Meemalee’s blog. I’ve never really tried truffles before so when the stars aligned last week I realised it was time to order.

Broad beans in pods with shallots

But what could I put with the truffle? I scoured the internet for ideas and having recently bought my pasta maker decided making my own ravioli would be a great way to put my skills to the test. Sure, I could do it, it looks so easy on the telly! It was not so easy, but I’ve figured out a way to make it easier, which I’ve explained in the recipe.

Mousseron mushrooms

I managed to get hold of some veal from Headingley Farm Butchers and broad beans from the greengrocers next door, Doves organic type 00 flour from the Headingley Health Food Coop and from our awesome Morrisons I bought tiny little mousseron mushrooms (above), some other little mushrooms I don’t know (below and if you can help me out and tell me what they are I’d appreciate it!) plus wild asparagus.

Exotic small mushrooms

The broad bean veloute came about because I’d tried a pea one at a restaurant in Portsmouth (it was either Bistro Montparnasse or Restaurant 27) – I tried to make it before but it never really turned out well because it didn’t have enough flavour, this time I think I got it right. The poached egg in the ravioli was inspired by what I saw on Masterchef a couple of years ago, except that they did it as a raviolo (just one) as a starter I think.

Wild Asparagus

I was asked whether I wanted to take part in a little event with So Feminine and my recipe will be be showcased there in the food gallery. I received £50 for the food and so could you as they’re looking for people to take part! If you’re interested, you can download the details here.

{Makes about 2 portions}


For the broad bean veloute

  • 150g broad beans
  • 200ml chicken stock
  • 1 shallot
  • ½tsp sugar
  • 15g butter
  • salt to taste
  • pepper to taste

For the ravioli pasta

  • 150g type 00 pasta
  • 2 free range eggs

For the ravioli filling

  • 1 dozen quails eggs
  • 330g veal chops trimmed
  • 5g truffles
  • 15g butter
  • 1 shallot
  • 1 clove garlic
  • 2 good glugs white wine


  • A handful of mousseron mushrooms, or other small mushrooms, caps gently wiped with a damp cloth
  • 1 bunch of wild asparus, trimmed to leave 1 inch of stalk


  1. Make the pasta dough by placing the flour in a large bowl and making a well in the centre. Whisk the eggs and pour in to the flour well bit by bit, mixing in between. Once it can form a ball, knead on a floured surface for 15 minutes until the mixture becomes much more elastic. Roll in a ball and wrap with cling film and place in the fridge at least 20 minutes
  2. Whilst the dough is in the fridge, you can make the veloute and just warm it through again gently once the ravioli is cooked. Steam the broad beans until their outer shell goes that nasty grey colour, then leave to cool so you can peel the shells off.
  3. Slice the shallot then sweat in saucepan with the butter until the shallot softens. Add in broad beans and stock and cook for two or three minutes then blend mixture until smooth. Run mixture through a fine sieve and discard pulp left in sieve. Add the sugar and season well.
  4. To make the ravioli filling, slice the veal then mince in a blender. Finely chop the shallot and crush the garlic, then sweat in a saucepan until the shallots are softened. Add in the veal and fry until the veal is cooked then add the two good glugs of white wine. Stir and let it simmer for five minutes or until the wine has been absorbed.
  5. Roll the dough through the pasta machine following the machine’s recommendations, I rolled mine down to number 1 as I read ravioli needs to be thin to cook properly. Now this is where it gets a bit experimental as I tried doing this by putting the meat onto the pasta and cracking the egg on top but as the egg ran, it stopped the pasta sealing properly because it was wet on the edge. Using a shallow muffin tin, cut pieces of pasta to fit into the hole and leave an edge. Place a tablespoonful of the meat into each hole, making a little well, then crack the quails egg into the well. Place another piece of pasta dough over the top and press down hard on the edges to seal. Using a round cutter, cut around the edge, then flip out. Boil for 3 minutes.
  6. While the pasta’s cooking, steam the asparagus for 3 minutes, and fry the mushrooms in a little olive oil for 2 minutes. You may need to reheat the veloute at this point too.
  7. To serve, spoon some of the veloute into a bowl, place the ravioli on top and garnish with asparagus and mushrooms.

Veal and poached quails egg ravioli


  1. says

    Wow, looks amazing! I am slightly obsessed with veal at the moment but quite difficult to get your hand on… May have to give this recipe a try, and the truffle prices seem very reasonable!

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