Truffle Ravioli

• 400 gams of three cheese (or similar) Ravioli
• 1.5 litres of game, chicken or vegetable consommé
• 50gm parmigiano reggiano, finely grated to serve
• 1 tbsp (firmly packed) flat-leaf parsley, finely chopped
• 5gm River Road Truffle Slices

Heat the consommé to simmer. Then bring a large saucepan of salted water to the boil and cook the ravioli for the recommended time (3-4 minutes) until al dente. Drain the ravioli. Distribute the hot consommé evenly between 4 warmed serving bowls. Carefully place the ravioli into each bowl. Sprinkle with the parmigiano, a little parsley and the truffle slices. Serve immediately with warm baguette.

Posted by Tomahawk Support on December 03, 2019