Tuesday, September 18, 2012

Ravioli with Truffle Cream Sauce

Artichoke Ravioli with Truffle Cream Sauce 


This is a great sauce recipe I came up with for artichoke ravioli last Friday. The sauce could be used on any type of pasta noodle, or ravioli. My inspiration came from one of the best pastas I have ever eaten in my life in Florence, Italy in July, which was a truffle mushroom and ricotta ravioli with a truffle cream sauce ( I know, it was absolutely to die for!) This is the slightly lightened up, but still amazing, at home version. I served this with seared scallops (recipe in post below).

Artichoke Ravioli with Truffle Cream Sauce

Ravioli:
1 package frozen, fresh prepared ravioli of choice. Good options might be vegetable, traditional ricotta or something similar.

Sauce:
2 c sliced mushrooms
1 bunch asparagus cut into 1 1/2'' pieces
1 bulb garlic, chopped
1/2 shallot diced
2 T olive oil
2 T truffle butter*
1 1/2 T truffle oil
1/4 cup light cream
1/4 white wine
salt
pepper
1/2 lemon juiced
1/2 tsp red pepper flakes

* If you can't find truffle butter, substitute 2T butter and add 1/2 tablespoon more truffle oil. I found the truffle butter at an Italian grocery store.

Sauté garlic and shallots in olive oil, cook 4 min., add asparagus, cook 5 min. Add white wine, mushrooms and lemon juice. Sautee on low until nearly ready to serve, stirring occasionally. Finally, add truffle butter, truffle oil and cream and combine well. Cook on low for a few minutes until warm. Salt and pepper to taste. Top ravioli with sauce and serve.


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