Truffles. No need to say more. I made this dish recently for lunch when I had that ever-so-often pasta craving. But as I don’t do anything half-assed I kicked out the typical red sauce and brought it up a notch. So enjoy my Truffle Mushroom Sauce.
- 8-10 ounce package fresh ravioli (I like portobello and cheese ravioli from either Trader Joe’s or Whole Foods).
- 1/2 stick butter
- 1 tablespoon extra virgin olive oil
- 2 shallots, thinly diced
- 2 tablespoon fresh chives, chopped
- 1 teaspoon garlic, chopped
- 1/2 cup heavy cream
- 1/2 cup white wine (like sauvignon blanc)
- 2 tablespoons Truffle oil
- Truffle salt
- 1 small black truffle (if you can’t get your hands on an actual truffle, don’t worry about it)
- Parmigiano-Reggiano cheese, grated (optional)
- Red chili flakes (optional)
Heat 2 tablespoons butter, olive oil and white wine in a saucepan over medium heat. Add shallots and garlic and sauté until soft and translucent. Cut remaining butter into 1-inch pieces and whisk into the mixture, reducing the heat to medium-low. Add chives, 1 tablespoon truffle oil and shaved truffles (if you have any). Cook until mixture starts to thicken.
Follow instructions on pasta and cook the ravioli. Once cooked, drizzle the pasta with the 1 tablespoon truffle oil and adjust the truffle salt to taste. Toss pasta with the butter/wine mixture and top with freshly grated Parmigiano-Reggiano cheese, if desired. Make sure to mix everything thoroughly. Note: I also top with red chili flakes because the heat is a great compliment for this dish.
**If you are lucky enough to get your hands on an actual black truffle, shave thinly on top of the dish and just melt away as you devour it.**
Sonia’s Suggested Wine Pairing: Papapieto Perry 2007 Pinot Noir ~ Russian River Valley