February 6, 2024

Truffle Ravioli with Raw Sheep’s Cheese & Toasted Hazelnuts

Name: Truffle Ravioli with Raw Sheep's Cheese & Toasted Hazelnuts
Prep time: 10 min
Cook time: 10 min
Ingredients: 250 g truffle ravioli; 1 tbsp oil; 1 shallot; 2 cloves black garlic; 5 g dried porcini; 50 ml water; 150 ml cream; 1 tbsp truffle oil; 1 tbsp butter; 50 g hazelnuts (toasted); 50 g raw sheep's cheese; Microgreens

Jump to Recipe Print Recipe

Truffle Ravioli with Raw Sheep's Cheese & Toasted Hazelnuts

Print Pin Rate

Main Course

Aisling Larkin Truffle Ravioli with Raw Sheep's Cheese & Toasted Hazelnuts

Truffle Ravioli with Raw Sheep's Cheese & Toasted Hazelnuts

Prep Time: 10

Cook Time: 10

Servings:

🔥

Calories

🍞

Carbs

💪

Protein

🥑

Fat

Ingredients

250 g truffle ravioli

Creamy black garlic and truffle sauce

1 tbsp oil
1 shallot
2 cloves black garlic
5 g dried porcini
50 ml water
150 ml cream
1 tbsp truffle oil
1 tbsp butter

Garnish

50 g hazelnuts toasted
50 g raw sheep's cheese
Microgreens

Instructions

Sauce:
Dice the shallot. Cook slowly and gently in the oil. Soak the porcini in boiling water for 10 minutes. Drain and retain the “porcini tea”. Dice the rehydrated porcini. Pour in the cream and truffle oil and allow to reduce down. Whisk in butter until melted. Set aside.
Toast the hazelnuts in a warm pan. Chop finely.
Cook and drain the pasta. Toss it into the sauce. Swirl around. Serve into warm bowls and garnish generously with grated raw sheep's milk cheese.
Garnish with pea shoots and chopped hazelnuts.
Serve and enjoy.