Ravioli with white truffle and asparagus are a simple and quick dish, yet always flavorful and capable of surprising your guests. The white truffle sauce and slices of white truffle marry perfectly with this type of pasta!
Ingredients for 4 people:
– 500 grams of fresh ravioli
– 45 grams of butter
– 45 grams of Bernardini Tartufi white truffle sauce
– slices of summer truffle in Bernardini Tartufi oil, to taste
– 30 grams of Parmigiano Reggiano cheese
– beef broth, as needed
Preparetion:
- Cook the raviol al dente in abundant salted boiling water.
- Drain the ravioli and quickly sauté them in a pan with butter and diluted Bernardini Tartufi white truffle sauce in beef broth.
- Add slices of summer truffle in oil Bernardini Tartufi and sprinkle with Parmigiano Reggiano cheese to taste.
- Serve immediately.