Pumpkin and Goats Cheese Ravioli with Truffle butter
350gram of fresh Pumpkin & goats cheese ravioli
80 grams of butter
1 garlic clove crushed
1 tablespoon of freshly chopped of parsley
25 grams of whole truffle
40 gram of grando pardano parmesean
Bring a medium pot of salted boiling water to the boil and cook ravioli for 5 minutes until al dente.
Melt the butter in a medium fry pan, sauté the crushed garlic and shaved truffle. Saving ½ of the truffle for shaving upon the pasta.
Add the parsley, and continue the sauté for 5 minutes
Once the pasta is cooked, ladle the pasta into garlic butter. Toss lightly in the butter and serve immediately with shaved truffle and parmesan