Truffle-Stuffed Ravioli with Butter & Sage Recipe
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Ingredients for 2:
250g Truffle Ravioli, extra virgin olive oil, 100g butter, 1 sprig of sage, 40g hazelnuts,
100g breadcrumbs, 20g Truffle Cream
Preparation:
Pour a drizzle of extra virgin olive oil into a pan and, after 1 minute, add the breadcrumbs and stir occasionally. Fry everything together for about 3 minutes. Add the chopped hazelnuts and toast them for 4 minutes, then remove from the heat.
Proceed to cook the ravioli. Once the water has reached a boil, salt it and cook for about 4-5 minutes, as directed on the package.
In a large skillet that will also hold the ravioli, melt the butter, add the fresh sage, and the truffle cream. Drain the ravioli and sauté them in the butter, sage, and truffle cream for 2-3 minutes, adding a little of the cooking water if necessary. Serve and top with the breadcrumbs and hazelnuts.
