Recipe: Beef & Truffle Ravioli with Nutmeg Butter


Prep Time

2 mins

Cook Time

3 mins

Total Time

5 mins




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.


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 may
be listed in the recipe but not included when purchasing.


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.

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

Cook for 3 – 4 minutes depending on preference.

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.

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

Buon Appetito!

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