Smoked potato ravioli, egg yolk, summer truffle

To make the pasta dough, put all the ingredients in a stand mixer with the dough hook attachment. Knead the dough for 10 minutes, then remove from the bowl and knead on the workbench into a bowl

Wrap the dough in cling film and put it in the fridge for 2 hours to rest

Add the potatoes to a pan of cold, salted water and bring to the boil. Simmer the potatoes for 30 minutes or until cooked

Once the potatoes are tender, drain them very well

Pass the potatoes through a ricer and weigh them - you need 400g cooked potato for the next step

Melt the butter in a clean pan over a low flame, and once melted add the salt, smoked water and the milk. Mix well and then add 400g of the cooked potato. Combine over a low heat, and then taste and adjust the seasoning to your taste. Transfer to a piping bag

To make the shallot reduction, add all the ingredients to a pan and bring to the boil. Turn the heat down to a simmer and cook for 30 minutes. Remove from the heat and allow to cool slightly

To make the beurre blanc, add the double cream and 50g shallot reduction to a pan. Bring up to the boil, and then gradually incorporate the diced butter, 20–30g at a time, stirring continuously. Once all the butter is incorporated, and the sauce is creamy, take it off the heat and add the white balsamic and salt. Pass through a fine sieve, and keep warm until ready to serve

Roll the pasta out in a pasta machine, starting from the thickest setting. Gradually work down the thicknesses until you reach either number 1 on the machine or until the pasta reaches 2mm in thickness

Cut the pasta into 8 × 15cm² pieces. Place the 120mm ring on one piece of pasta and pipe the smoked potato puree in a nest leaving 1.5cm space around the edge of the ring

Place one egg yolk inside the potato nest, and then continue to pipe over the potato

Remove the ring and brush the potato/pasta with the beaten egg

Place a second square of pasta on top, and mould it around the potato, removing any excess air. To remove the air, leave one side of the pasta unsealed then gently press all around the base towards the gap, squeezing out any air trapped inside the raviolo. Then, seal the raviolo all the way around. Use the smaller 90mm ring to shape the sealed ravioli into a perfectly round shape. Remove the ring, and use the larger 120mm ring to cut out the raviolo. Place it into a container with a generous amount of semolina, and repeat with the remaining ravioli, making one raviolo per person

When ready to serve, bring a large pan of salted water to the boil. Cook the ravioli for 3 minutes each

Warm 160g beurre blanc and the truffle paste in a pan over a low heat. Once the ravioli are cooked, drain with a slotted spoon and add them to the sauce

Coat the pasta with the sauce, and then place each raviolo on a plate, and cover with the remaining sauce. Shave over the fresh summer truffle and serve