Ravioli with White Truffle and Porcini Cream Sauce

With just a few simple ingredients, fresh ravioli can be elevated into an indulgent, restaurant-quality dish. Tender pasta parcels are enveloped in a smooth, luscious white truffle and porcini sauce, enriched with a hint of cream cheese and gently loosened with a splash of pasta cooking water to achieve a perfectly silky finish.

Ingredients for 4 people:

• 500g fresh ravioli (preferably ricotta or porcini filling)

• 100ml cooking cream

• 200/240g “LA TRUFFATA”

• Extra virgin olive oil

• Salt and truffle pepper to taste
  
  

Prepare the Porcini Cream Sauce:

1. In a large pan over medium heat, warm the cooking cream with a drizzle of extra virgin olive oil, stirring gently. Let it simmer softly for a few minutes.

2. Remove the pan from the heat and add “LA TRUFFATA”, stirring until the sauce is smooth and well combined. Taste and season with salt if needed.

3. Meanwhile, cook the ravioli in plenty of salted boiling water according to the package instructions. Before draining, reserve a small ladle of the pasta cooking water.

4. Add the drained ravioli directly to the pan with the sauce. Toss gently, adding a splash of the reserved cooking water if needed to loosen the sauce and maintain its creamy texture.

5. Serve immediately to enjoy the smooth, luxurious creaminess!