About the Recipe
There is a small restaurant in Florence Italy, right by the Ponte Vecchio Bridge that serves a cheese ravioli and white truffle dish. Which was possibly the most wonderful thing I have ever tasted! While it not always feasible or affordable to obtain white truffles, a good quality truffle oil and truffle salt can be easily and reasonably ordered online or purchased at your favorite gourmet shop.
And if Truffle anything is not on your menu today, this dish is still wonderful.
8 oz. package of Mount Desert Island Girl 3 Cheese Ravioli
1 Shallot, diced
2 tbsp. Olive oil (Optional 1 tbsp., 1 tbsp. white truffle oil)
2 tbsp. Unsalted butter
1/2 tsp Fresh thyme leaves
Salt and pepper to taste (optional use truffle salt)
Pea shoots or basil and parmesan cheese to garnish
Boil Ravioli according to package directions.
In Frying pan sauté diced Shallot in the oil until translucent. Add Sliced mushrooms and brown melt butter and add thyme leaves, salt and pepper to taste.
Turn off heat. Add cooked raviolis and make sure they are well coated in the butter, mushroom mixture.
Plate, garnish with pea shoots or basil and Parmesan cheese.