Mushroom Truffle Ravioli Recipe
Roasted garlic cream sauce, shaved Parmesan, truffle oil, toasted pistachios
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Ingredients
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Ingredients
Method
Directions
- 1
Prepare the Ravioli
Bring a large pot of salted water to a boil. Once boiling, add the fresh mushroom ravioli and cook according to package instructions, usually about 3-4 minutes until they float to the surface. Once cooked, drain and set aside.
- 2
Roast the Garlic
In a small oven-safe dish, place the garlic cloves (unpeeled) and drizzle with olive oil. Cover with foil and roast in a preheated oven at 400°F (200°C) for about 20-25 minutes until soft and fragrant. Let cool slightly, then squeeze the garlic out of the skins into a bowl.
- 3
Make the Cream Sauce
In a saucepan over medium heat, combine the roasted garlic, heavy cream, and salt. Stir continuously until heated through, about 5 minutes. Remove from heat and stir in half of the shaved Parmesan until melted and smooth.
- 4
Combine Ravioli and Sauce
Add the cooked ravioli to the cream sauce. Stir gently to coat the ravioli evenly in the sauce. Drizzle with truffle oil and season with black pepper to taste. Let it sit for about 2 minutes to absorb flavors.
- 5
Plate the Dish
Using a slotted spoon, transfer the ravioli to serving plates. Drizzle extra cream sauce over the top and sprinkle with the remaining shaved Parmesan and toasted pistachios. Garnish with fresh parsley before serving.
