Pumpkin and Goats Cheese Ravioli with Truffle butter

Pumpkin and Goats Cheese Ravioli with Truffle butter

Pumpkin & Goat Cheese Ravioli

Ingredients

 

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

 

Serves 2