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Ravioli al Tartufo
Ricotta-filled ravioli, black truffle cream, butter, parmigiano shavings
Ravioli al Tartufo Recipe:
Ingredients
- ✓500g fresh ravioli (ricotta and spinach filling)
- ✓100g butter
- ✓50g Parmigiano-Reggiano, grated
- ✓Fresh black truffle or truffle paste
- ✓Truffle oil
- ✓1/4 cup pasta water
- ✓Fresh sage leaves
- ✓Black pepper
- ✓Salt for pasta water
Instructions
- 1
Bring a large pot of salted water to gentle boil
- 2
Melt butter in a large pan over medium-low heat
- 3
Add fresh sage leaves and let them crisp in the butter
- 4
Carefully add fresh ravioli to boiling water
- 5
Cook for 3-4 minutes until they float to the surface
- 6
Reserve 1/2 cup pasta water before draining
- 7
Gently transfer ravioli to the butter sauce
- 8
Add pasta water to create a silky sauce
- 9
Toss gently to coat without breaking ravioli
- 10
Remove from heat and add grated Parmigiano
- 11
Shave fresh black truffle generously over the top
- 12
Drizzle with truffle oil and season with black pepper
- 13
Serve immediately while hot