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Ravioli & truffle cream

INGREDIENTS

- 1 lb. of your favorite stuffed pasta/ravioli
- 4 cloves sliced garlic
- 2-3 tablespoons of unsalted butter
- 1/3 cup heavy cream
- 1 tablespoon White Truffle Cream (La Tartufata)
- 1/4 cup walnuts, smashed to bits or blitzed in the food processor
- 2/3 cup whole toasted walnuts
- 1 pinch salt and pepper to taste
- 2 tablespoons of Truffle carpaccio

DIRECTIONS

As you can see, at Gourmet Attitude we LOVE pasta! So, not surprising to see another kinda "pasta-sauce" recipe here. Today Amy & Jonny from We are never full blog are sharing with us their Ravioli with walnut and truffle cream recipe. If you want to 'wow' few guests, this recipe is for you!

Boil generously salted water and place in the ravioli. Melt the butter and add the garlic, cooking until golden.

Add all the walnuts. Allow the walnuts to warm and absorb a bit of the butter (another 30-45 seconds).

Add the heavy cream and then the truffle cream, along with a pinch of salt and pepper and stir.

Cook the sauce until it begins to thicken and add your cooked ravioli to the truffle sauce. Turn off the heat and toss ravioli so they are covered in truffle sauce. Serve immediately.

Top each dish with some truffle carpaccio and sprinkle with grana padano or parmigiano. Make sure you get some of those whole walnuts on each plate!

Filed in: pasta, recipe, Truffle Carpaccio, We are never full, White truffle cream

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