Ravioli truffle with mushroom and truffle creamy sauce
- One packet of I Pastai Ravioli al tartufo 500g
- One packet of I Pastai Mushroom & truffle sauce 420g
- One bunch of fresh asparagus
- 100g of mixed Mushroom
- 2 spoons of extra virgin olive oil
- 2 fresh garlic cloves
- 20g chopped parsley
- 20g butter
- 01In a pot bring 5 lt of water to boiling point and add salt.
- 02In a pan fry off garlic, sliced asparagus and sliced fresh mushroom with oil and butter.
- 03Add the full packet of i Pastai Mushroom & truffle sauce and stir to boil.
- 04Boil the Ravioli for the time indicated on the pack.
- 05When ready, drain the pasta and add it to the sauce, stir gently adding the chopped parsley and serve.