Tobie Puttock's Ravioli of the Sun

Serves 4

For the ravioli:

• 1 basic pasta dough recipe
• About 400g floury/mashing potatoes, washed but not peeled
• 50g butter
• 50ml best quality extra virgin olive oil
• 100ml warm milk
• Teaspoon of picked and chopped thyme
• Sea salt and freshly cracked pepper
• Small handful of grated pecorino cheese
• 8 free-range eggs or about 16 quail egg yolks 

• About 100g butter
• Small handful of parsley cress
• Fresh white truffle
• Pecorino for grating
  
  Sprinkle some salt on a baking tray large enough to hold all the potatoes side-by-side comfortably, arrange the potatoes on top of the salt and place into a pre-heated oven on 200°C  until they can be pierced with a knife without using too much pressure (about an hour).
  
  Remove the tray from the oven and allow the potatoes to cool a little, once you can hold the potatoes remove and discard the skins and place the lovely dry potato into a bowl. Once all the potatoes are peeled, add the 50g of butter, olive oil, thyme, warm milk and a sprinkle of pecorino cheese. Use a potato masher to mash all the potato whilst mixing the ingredients together, remove the masher and use a whisk and a heap of muscle to really whip the potato. It should be really light and fluffy. Season to taste with sea salt and freshly grated pepper.
  
  As these ravioli are pretty rich you probably would only need a couple of large ones.
  
  Roll out a pasta sheet about 80cm in length if using one of the small models of pasta machine.
  
  Fold the pasta in half lengthways over itself so its half the length of the original sheet and then unfold it again so you have a fold that represents half of the sheet, this gives you the base and the top of the ravioli.