This was the first pasta we tried to recreate when we returned from Italy. It was fairly simple and tasted just as we remembered making it in our class in Florence! Thank for the recipe Vivanda.
Ingredients:
White Truffle Filling:
-3 cups ricotta cheese
-3/4 cups Parmesan
-2 tbsp white truffle oil
Ravioli Topping
-8 oz mushrooms, sliced
-2 cloved garlic, minced
-2 tbsp olive oil
-2 tbsp white truffle oil
For Garnish
-Parmesan
-Fresh Ground Pepper
Instructions:
1. Make the Pasta Dough, roll out the dough, cut the dough into squares. More detailed instructions here.
2. Mix together the White Truffle Filling and fill each Ravioli, as shown in this post.
3. Cook the Ravioli in boiling salt water in a large pot. Drain the Ravioli.
4. In a large skillet over medium high heat, add olive oil and garlic. Cook until fragrant, then add in the mushrooms. Saute until the mushrooms are soft.
5. Add Ravioli to mushroom mixture and stir. Top with white truffle oil and stir to coat. If you need more truffle oil, continue to add a little at a time to taste.
6. Serve with parmesan and ground pepper.
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