Mix the plantain flour with salt, make a well in the centre, add eggs, olive oil and carefully mix into a dough and knead till smooth
Wrap with cling film and let it rest for 30 minutes
Heat olive oil in a wok over medium heat, add minced garlic, chopped mushrooms, stir and let simmer for 3 minutes then add the borkor borkor, Kikkoman soy sauce, stir and let simmer for 2 minutes then take off heat
Dust the work top and rolling pin with plantain flour, place the plantain dough on it and roll it into thin sheets
Trim into a rectangular shape then cut into stripes
Scoop a spoonful of the mushroom mixture on one stripe, leaving half inch space between each scoop
Brush the other stripe with the egg wash and gently place on top of the filled one and press gently to hold
Carefully cut out and set aside
Bring 800ml water to a boil and drop the plantain ravioli into it, add basil leaf and let boil over for 3 -5 minutes and carefully take out
Serve on a plate, drizzle with Kikkoman soy sauce, truffle oil and grate parmesan cheese on it. Garnish with basil leaves
Plantain ravioli ready to serve