Beef & Truffle Ravioli with Nutmeg Butter
May
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
- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -
BUY NOW THE INGREDIENTS TO MAKE THIS RECIPE
By clicking the below button you will add to the basket:
- 1 x 250g Beef & Truffle Ravioli
- 1 x 30g Nutmeg Butter
- 1 x 35g Parmigiano Reggiano
You will also be able to remove the ingredients you might already have at home!
- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -
METHOD
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!
Ingredients
Directions
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!