Ravioli with chard and bacon foam

Preheat a water bath to 70°C

Begin by preparing the bacon foam. Place the bacon in a vacuum bag with the milk, cream and herbs and seal in a chamber sealer. Cook in the water bath for 8 hours

Meanwhile, make the pasta dough. Sift the flour and semolina onto a work surface and make a well in the centre. Pour in the eggs, olive oil and water and mix together until a dough forms. Knead for 10 minutes, then wrap the dough tightly in cling film and leave to rest in the fridge for at least 1 hour

Carefully open the vacuum bag and pass the bacon cream through a fine sieve. Transfer to a mixing bowl and stir in the pro espuma, xanthan and pear vinegar. Mix well, then pour into a siphon gun with 2 charges. Store in the refrigerator until ready to serve

To make the chard filling, blanch the chard leaves in boiling salted water for 2–3 minutes and refresh immediately in iced water. Place the chard in a blender with the mascarpone, shallot, nutmeg and Parmesan, then season well and blend until smooth

Blitz the xantana and water together with a hand blender to form a smooth paste. Fold the xantana paste through the chard filling mixture, then transfer to a piping bag and set aside until required

To make the chervil oil, place the chervil and grapeseed oil in a Thermomix and blend until it reaches a temperature of 60°C. Chill the oil over iced water and transfer to a container or jar until ready to serve

Roll out the pasta on the thinnest setting of a pasta machine, then cut out circles with a 7cm cutter. Pipe a teaspoon of the chard filling onto each pasta round and moisten the edges with a little water, then fold the pasta over and seal, making sure any air pockets are squeezed out. Fold the bottom corners of the semicircle around each other to shape the ravioli

To serve, blanch the ravioli in simmering water for 2 minutes and drain carefully. Spoon a little of the chervil oil into the centre of each plate and pipe over a generous serving of bacon foam. Arrange the cooked ravioli around the bacon foam, scattering over the sliced sardine and sorrel leaves