Mushroom Tortelloni with Truffle Butter
Black truffle tortelloni and truffle butter is a robust expression of all things truffle. In this recipe we mix summer black truffle in a delicate balance with ricotta cheese to create a creamy filling with the earthly flavour of truffle. By layering on a truffle butter on top of our hand folded tortelloni we reinforce the earthy tones of the truffle without making it too overpowering. A dash of parmesan finishes the dish to balance the smoothness of the butter with the saltiness of the parmesan.
INGREDIENTS
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BUY NOW THE INGREDIENTS TO MAKE THIS RECIPE
By clicking the below button you will add to the basket:
- 1 x 250g Tortelloni Mushroom & Cheese
- 1 x 30g Truffle Butter
- 1 x 30g Parmigiano Reggiano
You will also be able to remove the ingredients you might already have at home!
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METHOD
1. In a large sauce pan add 1 litre of salted water for every 100g of pasta. For 250g add 2.5 litres of water
Bring the water to a gentle boil and carefully place the toretelloni in the boiling water
Cook for 3 – 4 minutes depending on preference
Gently melt truffle butter in a in a frying pan without burning and transfer the tortelloni using a slotted spoon making sure that some of the starchy pasta waster makes into the pan with the truffle butter. (The starchy pasta water is the secret to getting a good coating of the butter on tortelloni). You can always add 1 tablespoon of pasta water after if you would like.
Gently coat the tortelloni with the butter, plate and garnish with Parmesan
Buon Appetito!
Ingredients
Directions
1. In a large sauce pan add 1 litre of salted water for every 100g of pasta. For 250g add 2.5 litres of water
Bring the water to a gentle boil and carefully place the toretelloni in the boiling water
Cook for 3 – 4 minutes depending on preference
Gently melt truffle butter in a in a frying pan without burning and transfer the tortelloni using a slotted spoon making sure that some of the starchy pasta waster makes into the pan with the truffle butter. (The starchy pasta water is the secret to getting a good coating of the butter on tortelloni). You can always add 1 tablespoon of pasta water after if you would like.
Gently coat the tortelloni with the butter, plate and garnish with Parmesan
Buon Appetito!