Half-moon ravioli with truffle

Half-moon ravioli with truffle is a delicious dish and simple to prepare, with a rich, creamy filling that brings out the refined aroma of truffle.

Ingredients for 4 people:

– 500g of fresh half-moon ravioli
–45g of Bernardini Tartufi truffle butter
–Slices of dried truffle Bernardini Tartufi
-1 clove of garlic
-1 small shallot
-30g of porcini mushrooms
-1 tablespoon of extra virgin olive oil
-200ml of cream
-30g of parmigiano Reggiano
-salt to taste
-pepper to taste
-1 bunch of parsley

Procedure:

1. If the mushrooms are fresh, boil them in hot water with a clove of garlic until they become soft, otherwise rehydrate them in lukewarm water with a clove of garlic.
2. Drain and squeeze them, letting them drain in a colander, set aside the boiling/cooking water after straining it.
3. Finely chop the shallot and cook it in a pan with oil until it becomes soft.
4. Add the chopped mushrooms and sauté them over high heat, then lower the flame and let them cook for about 10 minutes. Season with salt and pepper.
5. Meanwhile, rehydrate the slices of summer truffle in 100ml of lukewarm water for 20 minutes.Cook the half-moon ravioli al dente in plenty of salted boiling water.
6. Pour the slices of truffle with their rehydration water into the pan with shallots and mushrooms.
7. Add the half-moon ravioli with a ladle of cooking water and the butter.
8. Mix everything with the cream and Parmigiano Reggiano.
9. Season with salt and pepper and sprinkle with chopped parsley.