Our braised beef and black truffle is slow-cooked with red wine to marinate all the flavours. Built on a ‘sofrito’ base of onions, celery and carrots we layer in the flavours of this warm rich filling before we build a ravioli envelope which makes it the perfect piece of pasta. The nutmeg butter adds a woody clove note that enhances the beef and truffle marriage. Parmesan finishes the dish with a touch of saltiness. The only thing you may want to add is a glass of a lovely robust red wine such as our favourite Amarone.
Ravioli Recipe: Beef & Truffle Ravioli with Nutmeg Butter
