Truffle Ravioli & Toasted Hazelnut

Ingredients

• For 2 people:
• Cheese Ravioli
• 2 tbsp Black Truffle butter
• 1 oz Black Truffle (Fresh or Frozen)
• 4 tbsp Hazelnuts
• 20g Parmesan

Directions

1. Over medium heat, toast hazelnuts in a pan until golden brown and fragrant, about 5 minutes.
2. Set the hazelnuts aside, and once cooled, coarsely chop them.
3. Place the ravioli into generously salted boiling water, cook until al dente.
4. While the ravioli is cooking, melt butter in a skillet over medium heat.
5. Drain the ravioli and transfer the ravioli into the skillet with the truffle butter. Toss to coat.
6. Place the ravioli onto the plate and, to finish, sprinkle the ravioli with the toasted hazelnuts, parmesan, and thinly sliced fresh black truffle. 
7. Season with salt and pepper to taste.

Filed in: Black truffle, Black winter truffle, pasta, recipe, Truffle Butter