Big ravioli with nettle and ricotta cheese at white truffle sauce
Let’s have big raviolis (stuffed egg pasta) with nettle puff pastry, in big size, so rich and good with ricotta cheese and Parmigiano Reggiano…
How to enhance their taste?
With a delicate and delicious T&C fine white truffle sauce.
How to cook this recipe? Easy and fast… while you are cooking big raviolis in salted water, take 2 spoons of salted water and add them to T&C white truffle sauce. Melt them just a little as soon as big raviolis are ready, add them directly to warm white truffle sauce for one minute and serve them immediately after.
Federica Zingarino
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