Porcini-filled Panzerotti with Sage and Black Truffles | Serves 6Jared Sewchurran
This decadent pasta is the ultimate festive season indulgence, and certainly worth the calories. This makes for a magnifico meal that will satisfy both meat lovers and vegetarians alike. Buon appetito!
Porcini panzerotti (6 per person)
30ml (2 tbsp) butter
Handful of fresh sage leaves
10g whole black truffles, finely sliced
30ml black truffle oil
Poach the filled ravioli in plenty of salted boiling water until al dente and drain.
For the topping, melt the butter in a pan and gently fry the sage for a minute. Add the shaved truffles and truffle oil.
Toss the ravioli in the topping sauce to coat well and serve.
Did you have fun making this festive Italian recipe? We’d love to hear from you in the comments section below. Even better – share your pics on social media and tag us @bole.foods Ciao bella!