Peel and grate the garlic (or use a garlic press). Halve the ciabatta and lay onto a baking tray, cut-side up.

Spread over half the garlic and drizzle with the olive oil for the garlic bread (see pantry for amount). Season with salt and pepper. Set aside for now. 

Bring a large saucepan of water to the boil with ½ tsp salt for the ravioli.

While the water boils, preheat your grill to high.

Heat a drizzle of oil in a large frying pan on high heat.

Once hot, add the mushrooms to the pan and stir-fry until browned, 5-6 mins. Season with salt and pepper.

Meanwhile, when your pan of water is boiling, add the tortelloni and bring back to the boil. Cook until tender, 4-5 mins.

Once cooked, drain in a colander and pop back in the pan. Drizzle with oil and stir through to stop it sticking together.

Once the mushrooms have browned, reduce the heat and add the remaining garlic. Stir-fry for a further 30 secs.

Stir in the water for the sauce (see pantry for amount) and wild mushroom paste. Bring to the boil, then simmer until the liquid has reduced, 5-6 mins. 

Meanwhile, grill your garlic ciabatta until golden, 6-7 mins.

Once the sauce has reduced, stir in the creme fraiche and hard Italian style cheese.

Warm through, 1-2 mins, then remove from the heat. Add a splash of water to loosen if needed.

Stir through the truffle zest and season with salt and pepper. 

Share the cooked tortelloni between your bowls and spoon over the truffle mushroom sauce. Sprinkle over the pine nuts.

Cut the garlic bread in half diagonally and serve on the side along with the rocket.

Drizzle some olive oil and the balsamic glaze over the rocket to finish.