For the pasta:
1 teaspoon of olive oil
1 teaspoon of ground Kombu
For the ravioli filling:
200g hot smoked salmon flakes
1 teaspoon of white miso paste
1 teaspoon of sesame seeds
4 chopped spring onions and season to taste
For the broth:
3 tsp miso paste
To make the pasta use an electric mixer- just pop the flour and seaweed into the mixer and pour the eggs and oil in whilst the motor is running.
The mixture should resemble cous cous and should come together easily.
The mixture should also be tacky, not sticky and rest for at least 20 minutes.
Roll as thin as you can and cut into desired shapes and leave to dry out for 2 minutes.
To make the ravioli filling combine all of the filling ingredients and season to taste. Spoon roughly 1 tsp of mixture into the centre of the ravioli shapes then fold over and pinch closed.
Boil in salted water for 2 minutes, drain.
To make the broth dissolve the miso paste in hot water, add the vegetables, lime zest and truffle. Spoon over pasta before serving.
To finish the dish off, sprinkle with more seaweed (Shony works very well) and serve!
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Recipe from The Devilled Egg blog