Mushroom Ravioli with Parmesan Truffle Cream Sauce

insidetherustickitchen.com

Angela Kiers

1 batch homemade pasta dough

1 tablespoon olive oil

17.5 oz (500g) Chestnut mushrooms (crimini) , sliced

2 shallots finely chopped

1 clove garlic

1 sprig thyme

1 heaped tablespoon ricotta

2 tablespoon parmesan freshly grated

salt and pepper to season

subheading: For The Sauce:

½ tablespoon olive oil

1 (50g) jar sliced truffles or truffle oil

1 ½ cup (250ml) double cream (heavy cream)

1 cup white wine

2 tablespoon parmesan freshly grated

2 cups parmesan cheese

1 clove garlic

1 pinch nutmeg

1 sprig thyme

salt and pepper

Note: Ingredients may have been altered from the original.

Directions at insidetherustickitchen.com

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