Porcini-filled ravioli with sage and black truffles – Food & Home Magazine
TO DRINK: Bouchard Finlayson Pinot Noir. Both earthy, mushrooms and pinot are a match made in heaven.
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Ingredients
- 36 ravioli (6 per person) cut from sheets of fresh pasta
- 50g butter
- 1kg fresh porcini mushrooms, sliced
- 100g shallots, finely sliced
- salt
- freshly ground black pepper
- 4 large egg yolks
- 150ml fresh cream
- 10ml (2 tsp) black truffle oil
- 8 large egg whites, stiffly beaten
- 50g fresh flat-leaf parsley, chopped
- 30ml (2 tbsp) butter
- handful fresh sage leaves
- 10g whole black truffles, finely sliced
- 30ml black truffle oil
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