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!