Truffle Cream Sauce

Rating: 5 stars
3 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

By rshah

Gallery

Recipe Summary

prep:
5 mins
cook:
10 mins
total:
15 mins
Servings:
8
Yield:
8 servings
Nutrition Info
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified

Directions

  • Combine heavy cream and truffle oil in a saucepan over high heat. Bring to a boil. Stir in Parmesan cheese, butter, salt, and pepper. Cook, stirring frequently, until the sauce has a creamy consistency without conglomerates of cheese, about 5 minutes.

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Nutrition Facts

Per Serving:
493 calories; protein 6.3g; carbohydrates 3.7g; fat 51.3g; cholesterol 177.2mg; sodium 231.9mg. Full Nutrition
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Reviews (3)

Read More Reviews

Most helpful positive review

France C
Allstar
Rating: 5 stars
02/11/2020
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
3 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
France C
Allstar
Rating: 5 stars
02/11/2020
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
April K
Rating: 5 stars
12/05/2020
Fantastic. No changes necessary. Read More
Kristyl
Rating: 5 stars
11/17/2020
This is a simple and equally exquisite recipe. Absolutely delicious! I added prawns, scallops and mushrooms and used a delicious lentil red pasta! Read More
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