A restaurant-quality, gourmet ravioli sauce or dipping sauce! Add onto cooked wild mushroom ravioli, or serve with slivers of bread as a dipping sauce.
5 stars as written! No changes necessary at all to ingredients. I'm a huge truffle fanatic, and while I don't normally make rich sauces like this, I couldn't resist! I served it over crab and shrimp ravioli, and topped it with crumbled bacon and parsley. I made a half recipe and it was plenty for a 4-serving package of ravioli. I'd recommend heating the heavy cream slowly over medium-low to medium heat instead of bringing to a boil over high heat - less chance of curdling the cream that way.
Read More 5 stars as written! No changes necessary at all to ingredients. I'm a huge truffle fanatic, and while I don't normally make rich sauces like this, I couldn't resist! I served it over crab and shrimp ravioli, and topped it with crumbled bacon and parsley. I made a half recipe and it was plenty for a 4-serving package of ravioli. I'd recommend heating the heavy cream slowly over medium-low to medium heat instead of bringing to a boil over high heat - less chance of curdling the cream that way.
Fantastic basic recipe that you can expand upon in many ways. I sliced a small package of white mushrooms and sautéed in butter. I added a pound of jumbo shrimp and after a few minutes when the shrimp were done I added the whole mixture to the sauce. I served over angel hair. It was amazing! The main thing is to get good truffle oil or sauce. I made half a recipe for 2 servings.
