Watercress and egg yolk ravioli with wild mushroom fricassee

Ingredients

Store Cupboard

Dairy

  • 50ml of whole milk
  • 25g of unsalted butter, chilled and diced
  • 125ml of double cream
  • 2 knobs of butter

Oils & Vinegars

  • 2 dashes of rapeseed oil
  • vegetable oil, for deep frying

Salad & Fresh Herbs

Cheese

  • 50g of pecorino, or ideally Lord of The Hundreds: a similar British cheese, plus a few extra shavings to garnish

Beverages

  • 50g of Madeira