Mike Reid served up White Truffle and Ricotta Agnolotti on James Martin’s Saturday Morning.

The ingredients for the dough are: 250g 00 (double zero / doppio zero) Flour, 250g Semolina Flour, 4 Egg Yolks and 200ml Saffron infused Water.

For the filling: 200g White Truffle Paste, 300g Ricotta and 200g Cream Cheese

See recipes by James in his book titled: Complete Home Comforts: Over 150 delicious comfort-food classics available from Amazon now.