Tortellacci Con Taleggio E Tartufo Recipe

Time1h 30m

Serves4

Fresh Tortellacci pasta stuffed with Veal meat, sautéed with creamy Taleggio cheese, sautéed mushrooms and peeled Black Truffle sauce

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Ingredients

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1
Cooking the Tortellacci
Bring a large pot of salted water to a boil. Carefully add the tortellacci and cook for about 3-4 minutes until they float to the top. Drain the tortellacci and add them to the skillet with the sauce.
2
Serving
Toss the tortellacci gently in the sauce until well coated. Serve hot, garnished with additional grated Parmesan cheese and shavings of fresh black truffle if desired.