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  • Writer's pictureMaison Ducharm

Mushroom Truffle Ravioli – Creamy Sauce & Yolk


One bag of Maison Ducharm’s Mushroom Truffle Ravioli

· 1 tablespoon of salt


· ½ cup of heavy cream

· ¼ cup of grated parmesan

· 1 egg yolk

· 2 teaspoon salt

· 1 teaspoon black pepper



1: In a large pot, bring water to boil. Add the fresh pasta and the salt for around 2-3 minutes (or until desired texture).

2: In a large pan, add the heavy cream and parmesan on medium heat. When the cheese is melted, add the salt and pepper and about ¼ cup of pasta water.

3: In a separate bowl, mix the egg yolk.

4: Add the cooked ravioli to the pan and gently add the sauce onto the pasta. Let it simmer for maximum a minute and then add to the plates. You can now add the broken egg yolk on top of your dish. Bon Appétit!

Serves 2

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