Ravioli with Black Truffle Cream Sauce

I’m sure you have heard the saying, “Fake it, till you make it.” Well you came to the right recipe if you’re trying to trick anyone into thinking that you’re a fancy, top chef. Find a jar of truffle sauce, it will be packed with all the flavor you’ll need. Buy some fresh cheese ravioli from your local market, a couple other fresh ingredients, and you’ll be serving up a high class Italian dish in under 30 minutes without any fuss. You’ll have everyone fooled, trust me.

Ingredients

  • 2 portobello mushrooms, cleaned and chopped

  • 2 cloves of garlic, smashed and chopped

  • ½ cup heavy cream

  • 2 tbsp olive oil or butter

  • 2 tbsp salsa tartufata (truffle sauce)

  • salt

  • ½ cup grated parmesan cheese

  • Small handful fresh parsley, chopped

  • Fresh ravioli (homemade or store bought)


Instructions

  • Start boiling water for the ravioli. Fresh ravioli only takes about 3 minutes or so to cook.

  • In the meantime, heat a large pan over medium heat. Add the olive oil or butter, once heated up add your chopped mushrooms and garlic to the pan. Sprinkle a little bit of salt. Stir and let cook until the mushrooms begin to darken and become tender. If needed, reduce heat to medium-low. Stir occasionally, after about 5-7 minutes, stir in the truffle sauce. Then, add the cream, stir. Cook on low for no more than 2 minutes. Stir in ¼ cup parmesan cheese.

  • The ravioli should be done by this point. Strain or use a slotted spoon to gather the ravioli. Add them right into the pan with the mushroom and cream sauce. Toss to coat.

  • Remove from heat and transfer onto serving dish. Garnish with a sprinkle parmesan cheese and freshly chopped parsley.

We’d love to see your finished product! Post your picture on Instagram, tag us @danimade.kitchen and hashtag it #danimade.

PastaDanielle SimoneComment