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.