Pasta

Add flour, salt, oil to a food processor and switch on to a slow speed, gently drizzle in the egg yolk. When the mix resembles ball bearing switch off and switch the contents to a bowl and knead until combined and you have a nice glossy ball of pasta.
Wrap tightly in cling film and transfer to the fridge and leave to rest.
Pass the dough through a pasta machine, decreasing the thickness setting each time to create a thin sheet of pasta.
Lay out the pasta on the side and lightly dust with flour, use a large round cutting ring to cut out the pasta and lay the sheets on a tray lined with cling film.

Cep Puree

Warm a pan over a medium-high heat and add a splash of olive oil.
Add the mushrooms, shallot garlic and herbs to the pan and season with salt and black pepper.
Add the butter and sweat down, deglaze pan with sherry, add the cream and reduce.
Blitz in a food processor until the mixture is nice and smooth then pass through a fine sieve and check the seasoning.

Pickle shimeji mushrooms

Start by adding the white wine vinegar, white wine, water and sugar to a pan and bringing to the boil, once boiling set aside for later.
Prep your shimejis, by trimming the stalk quite short below the head of the mushroom.
Finely slice the shallot and garlic, pick down the thyme.
Warm a pan over a medium-high heat add the olive oil, shimejis, shallot, garlic and thyme and season with a pinch of salt.
Let the mix sweat down for a couple of minutes the cover with the pickle liqour, bring to a gentle simmer and set aside to cool.

Mushroom veloute

Warm a large pan over a medium-high heat add a generous glut of olive oil and add the mixed mushrooms shallot, garlic, herbs and season.
Sweat down for a few minutes the deglaze with the white wine, add the dried mushroom, yeast extract and water and bring to the boil then simmer for twenty minutes.
Pass the mix through a fine sieve then return to a pan and reduce by half.
Now add the butter and continue to gently simmer, add the cream and check seasoning.

For the Ravioli

Take a piece of pasta and pipe a circle in the centre with the cep puree. Now break an egg over a bowl and separate the yolk.
Gently place the yolk within the piped circle of puree then using the egg white brush a light layer around the outer edge of the pasta.
Taking another sheet of pasta gently line up and seal one side then carefully mould over the yolk, pressing lightly to seal the ravioli then cut out using a suitable cutting ring. Place on a small piece of grease proof paper and set aside in the fridge.
Bring a pan of water to the boil, and add the ravioli, gently simmer for two minutes then take out and season with salt and black pepper and dress with a little olive oil.
Gently warm the shimejis then dress over the ravioli with a little chopped parsley.
Warm the veloute the gently blitz with a stick blender which will create a light foam on the surface.
Pipe the cep puree in the centre of the bowl, spoon over the veloute, then place the ravioli on top of the puree.
Drizzle a little parsley oil around the ravioli and sit a rice cracker seasoned with sushi nori and a shiitake mushroom powder on top.