Peel and thinly slice the onion.
In a pot, sweat the onion with a dash of olive oil and a pinch of salt.
Add the mussels, cockles and scallops.
Add with the white wine and cook for 10 minutes.
Remove the mussels, cockles and scallops. Allow to cool a little then shell them.
Run the cooking liquid through a sieve and reduce to a quarter the original amount.
Add the whipping cream and check the seasoning. Set aside.
Season the scallops with Maldon salt, freshly ground pepper and white truffle oil.
Spread the ravioli sheets out, lay the scallops on topand lightly brush the edges with the beaten egg yolk.
Close the raviolis with a second sheet.
Using a mould to add decorative edges to your ravioli.
Take care to push all air out from inside the ravioli and seal well.
Peel and finely dice the shallot.
Wash and finely slice the baby fennels.
Add a dash of olive oil and a pinch of salt to a pan and sweat the shallot.
Add the fennel and cook for 2 minutes.
Add the mussels, cockles and the tarragon leaves.
When warmed through, transfer this mixture to soup plates.
Poach the raviolis in salted simmering water for 1 minute.
Serve them on top of the fennel mixture.
Blitz the cooking stock at the last minute and pour over the raviolis.
Drizzle with white truffle oil and serve.
«The white truffle oil can be replaced by black truffle oil for a slightly different flavour.»