Wild Mushroom Ravioli With
Pressed Black Truffle Pasta
The sauce is simple, brown butter in a frying
pan while ravioli is cooking, add al dente
ravioli to the frying pan, quickly brown on
both sides, add a little pasta water to make just
a small sauce, you don’t want this too saucy,
finish with white truffle oil, plate, and add
shaved black truffles laced with more white
truffle oil, serve immediately.
Recipe for a primavera sauce.
2 cloves of garlic minced
1/4 c. butter, unsalted
1/4 c. extra virgin olive oil
1 c. fresh broccoli florets, blanched
1 sm. Orange pepper, cut into strips
1 sm. red bell pepper, cut into strips
1/2 c. of multi colors fresh grape and/or
cherry tomatoes
1/4 c. of pasta water or as needed to make
a bit of a sauce
Small bunch of fresh basil leaves, julienned
Salt and fresh ground pepper to taste
1 lb. of fresh tagliatelle, cooked and
drained
Grated Parmesan cheese
Directions:
In a large skillet, sauté garlic, butter, olive oil
and peppers until crisp, add blanched broccoli,
salt, pepper and pasta water; cook for a few
minutes, taste and adjust seasonings. Turn off
burner, add the fresh basil leaves and toss in
fresh pasta. Makes 4 servings.
