Porcini Ravioli

Ravioli Porcini - From Il Mulino,

If you would like bring the great taste of Il mulino back home then below is recipe to make Michele Mazza's famous Ravioli Porcini

Enjoy

Ingredients:

16		Porcini Stuffed Ravioli
1	Cup (237 ml)	Cream
2	Ounces (57 grams)	Unsalted Butter
1/8	Ounce (28 grams)	Black Truffle
1	Cup (237 ml)	Champagne
1	Cup (227 grams)	Parmigiano, grated
2	Teaspoons	Sea Salt, coarse
		Fresh Ground Black Pepper, to taste

Method: Boil the fresh ravioli in salted water for 4 minutes. Drain, and add cream sauce.

Cream Sauce Method: In a sauté pan, place 2 ounces of butter and 1 cup of champagne. Bring to a boil. Lower the heat, and stir continuously until sauce is reduced. Then add, 1 cup of cream and 1/8 ounce of black truffle and bring to a boil. When sauce begins to thicken, add the cooked ravioli. Mix together until creamy. Turn off heat, and add Parmigiano and black pepper. Toss to coat ravioli evenly.

Presentation: Serve

ravioli with the rounded sides facing up. Buon Appetito!

Courtesy of Luxury Experience