Beef & Truffle Ravioli with Nutmeg Butter Recipe

Beef & Truffle Ravioli with Nutmeg Butter


Category, , DifficultyBeginnerPrep Time2 minsCook Time3 minsTotal Time5 minsYields1 Serving

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 glass of a lovely robust red wine such as our favourite Amarone.


INGREDIENTS

250 g La Tua Pasta Beef & Truffle Ravioli
30 g La Tua Pasta Nutmeg Butter
30 g Parmigiano Reggiano

Please note that some essential ingredients,
such as olive oil, salt, pepper, and eggs, are not
included in our pasta boxes

Buy the ingredients

METHOD

1

In a large sauce pan add 1 litre of salted water for every 100g of pasta. For 250g of pasta add 2.5 litres of water

2

Bring the water to a gentle boil and put in the ravioli

3

Cook for 3 – 4 minutes depending on preference

4

Gently melt the nutmeg butter in a in a frying pan without burning and transfer the ravioli using a slotted spoon making sure that some of the starchy pasta waster makes it into the pan with the nutmeg butter. (The starchy pasta water is the secret to getting a good coating of the butter on the ravioli). You can always add 1 tablespoon of pasta water after if you would like.

5

Gently coat the ravioli with the butter, plate and garnish with Parmesan

6

Buon Appetito!

Ingredients

 250 g La Tua Pasta Beef & Truffle Ravioli
 30 g La Tua Pasta Nutmeg Butter
 30 g Parmigiano Reggiano

Directions

1

In a large sauce pan add 1 litre of salted water for every 100g of pasta. For 250g of pasta add 2.5 litres of water

2

Bring the water to a gentle boil and put in the ravioli

3

Cook for 3 – 4 minutes depending on preference

4

Gently melt the nutmeg butter in a in a frying pan without burning and transfer the ravioli using a slotted spoon making sure that some of the starchy pasta waster makes it into the pan with the nutmeg butter. (The starchy pasta water is the secret to getting a good coating of the butter on the ravioli). You can always add 1 tablespoon of pasta water after if you would like.

5

Gently coat the ravioli with the butter, plate and garnish with Parmesan

6

Buon Appetito!

Beef & Truffle Ravioli with Nutmeg Butter Recipe

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