Truffle ravioli paired with cavolo nero and crisp Tuscan pancetta. Gently toss the ravioli in the sauce and finish with freshly shaved black truffle just before serving.
Pasta & first courses
Servings2 people
Preparation20 minutes
The Savitar Tartufi product
Cheese and truffle ravioli
The Savitar Tartufi product
Fresh black truffle
A recipe by
Ingredients
- 250 g Cheese and truffle ravioli
- 100 g cavolo nero (Tuscan kale)
- 80 g rigatino (Tuscan pancetta)
- 1 garlic clove
- Extra virgin olive oil, as needed
- Fresh black truffle, as desired
- Salt and pepper, to taste
Preparation
- Wash the cavolo nero, remove the tough stalks and cut the leaves into strips.
- In a frying pan, gently fry the garlic in a little olive oil, then add the rigatino cut into strips.
- Add the cavolo nero and cook over medium heat for 10 minutes, until wilted.
- Meanwhile, cook the cheese and truffle ravioli in salted water for about 12–13 minutes.
- Drain gently and toss in the pan with the sauce.
- Season with salt and pepper and serve hot.
- Finish with thin shavings of fresh black truffle.
