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

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