|Crema tartufata nera Serbosco||200g|
- Mix the ricotta with the parmesan cheese to prepare the ravioli stuffing and adjust seasoning.
- Mix the flour with the eggs. Roll out the dough and then divide it into disks.
- Place the ricotta filling in the centre of the disks and then close the pastry parcels to the desired shape.
- Cook the ravioli in plenty of salted water.
- Heat the SERBOSCO Superior Truffle Sauces in a pan.
- Add the ravioli and stir.
- Garnish to taste and serve.