Potato ravioli

Attach the dough hook to the stand mixer and add the flour and salt to the bowl.

Mix briefly on low speed.

In a separate bowl, crack the eggs and whisk them lightly.

With the mixer running on low speed, gradually add the eggs and olive oil to the flour mixture.

Once the eggs are incorporated, increase the mixer speed to medium-low and knead the dough for 6-8 minutes.

The dough should form a smooth, elastic ball.

If the dough is too sticky, add a small amount of flour; if it’s too dry, add a tiny bit of water.

Once kneaded, remove the dough from the mixer, wrap it in plastic wrap and let it rest for at least 30 minutes at room temperature.

Add the peeled and cubed potatoes to a pot of salted water and bring to a boil.

Cook for about 20 minutes, or until the potatoes are soft and mashable.

Drain and mash the potatoes using a ricer or potato masher until smooth.

In a large bowl, mix the mashed potatoes with Pecorino cheese, finely chopped truffle, and butter.

Season with salt and pepper to taste.

Let cool completely, then transfer to a piping bag.

Take a quarter of the pasta dough (keeping the rest covered) and roll it through the pasta machine twice on each setting, starting at setting 0 and finishing at setting 6.

Lightly dust the work surface with flour and place the sheet of pasta on top.

Cut it in half.

Pipe 20–25 g of potato filling onto one half of the pasta sheet.

Brush around the filling with egg white to help seal the dough.

Place the second half of the pasta sheet on top.

Gently press the dough to seal and form a parcel.

Trim the edges using a ravioli cutter.

Repeat with the remaining dough and filling.

Peel the white asparagus thoroughly using a vegetable peeler, starting just below the tip and working downward.

Trim the woody ends, then cut each spear into thirds.

Bring a large pot of salted water to a boil.

Blanch the asparagus for 5-7 minutes, depending on thickness, until tender but still slightly firm.

Immediately transfer to ice water to stop the cooking and preserve color.

Shell the snow peas just before cooking.

Blanch the peas for 1–2 minutes, just until tender and bright green, then shock in ice water.

In a pan, combine the Culinaire Végétop and vegetable stock, and simmer to reduce slightly.

Remove from heat and whisk in the cold butter cubes.