Ravioli with truffle and mushroom in a creamy sauce
Ravioli with truffle and mushroom in a creamy sauce
Ingredients
- Ravioli Tartufo e Funghi – 3 pieces
- Veal stock – 5 cl
- Cream – 10 cl
- Pancetta chips – 5 g
- Finely chopped chives – 1 tsp
- Finely chopped shallot – 1 piece
- Butter – 5 g
- Salt and pepper – to taste
Bereiding
- Sauté the finely chopped shallot in butter in a pan.
- Deglaze with veal stock, add cream, and season with salt and pepper.
- Cook the Ravioli Tartufo e Funghi in lightly salted boiling water for 4 minutes, then drain.
- Add the ravioli to the sauce in the pan. Let it simmer gently for 1–2 minutes until the sauce thickens. Finish with chopped chives.
- Arrange the ravioli on a warm plate, spoon over the sauce, and garnish with pancetta chips.
Galerij
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Ravioli Tartufo e Funghi
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