Mushroom, walnut & feta ravioloni w. white truffle, parmesan & mascarpone sauce
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Prep time: 5 min
Cook time: 10 min
400g Pasta Vera mushroom, walnut & feta ravioloni
2 tbsp truffle (black, white or both) oil
1 tbsp butter
¼ cup fresh soft thyme leaves
1 tbsp hot pasta water
¼ cup parmesan, grated
Handful dressed rocket leaves
Fill a saucepan with water, season generously with salt, bring to a rolling boil, then drop your ravioloni in.
In a large, non-stick frying pan add the truffle oil, butter and thyme leaves, sauté gently until soft and fragrant.
NOTE : keep 1 tbsp pasta water before draining.
Drain ravioloni well, keep warm.
Add the mascarpone, and pasta water to the pan. Whisk to make a sauce.
Tumble in the ravioloni, mix well. Sprinkle in the parmesan, taste and season – plenty of fresh black pepper.
Serve: garnish with a handful of rocket leaves, dressed in a squeeze of lemon juice and a drizzle of truffle oil.
Jax Says: there are no words really for how divine this dish is. The truffle and mushroom are pasta royalty. All you need are a set of brand new royals, Harry and Meghan and you’re good to go!