Black ravioli

For the pasta: Mix the flour with the charcoal powder in a bowl, add in the warm water and mix well. When combined, transfer onto a table and knead by hand until smooth. Cover with cling film and leave to rest in the fridge for about an hour.

For the filling:

Soak the dry mushrooms in lukewarm water. Roughly chop the fresh mushrooms.

In a pan, heat the oil with the clove of garlic and the thyme. Add in the chopped mushrooms, season with salt and pepper and stir fry until soft.

Add the dry mushrooms (drained from the water and chopped) and the charcoal, let it dissolve. Remove from the heat and let cool down.

Once cold, mix with the rest of the ingredients and transfer into a piping bag.

For the sauce:

Place the corn into a pot and cover with water, bring to boil and then simmer until the corn is soft. Let the corn cool down in its own water then drain. With a knife cut alongside the corn on the cob to remove the corn.

In a sauté pan, sweat the chopped shallots with the plant-based butter, add in the corn and charcoal powder, some of the corn cooking water or vegetable stock and cook for about 10 minutes. Transfer into a blender and blitz until smooth. Adjust with salt and set aside.

To cook the pasta:

With the aid of a rolling pin or pasta machine flatten down the pasta dough to 2 mm thickness, then cut into squares of about 8cm. Place a dollop of filling in the middle of a square of pasta, cover with a second square and seal the edges well.

Bring a pot of salted water to boil, cook the ravioli for about a minute then drain and transfer into a serving dish. Complete with a spoonful of the warm sauce.