Ravioli have been a staple in Italian cuisine since the 14th century. The first mention of the word was in a one of Prato’s personal letters, dating back to around 1380. Ravioli come from all over Italy, with each location having its own unique take on the filling.
This dish holds a well-deserved status as one of the classic indulgent tastes of Italy, with each raviolo filled with black truffles grown in Norcia, an area of south east Umbria, where they are locally known as trifolati and prized for their incredible aroma. So as not to compromise the truffles' elegance with an inferior accompaniment, we combine the beautiful black truffles with burrata, the jewel in the crown of Italian cheeses. Highly regarded for its soft-centred creaminess and fresh, delicate taste, it marries beautifully with our decadent truffle filling.
Photo by: Bryony Morganna
INGREDIENTS (allergens in bold): Fresh Pasta (Wheat Flour, Egg, Durum Wheat Flour, Salt, Water) Burrata Cheese (Milk, Cream (Milk), Salt, Rennet, Acidity Regulator: Lactic Acid), Ricotta Cheese (Milk), Black Truffle Cream (Black Truffle- Tuber Aestivum, Truffle Juice, Salt, Natural Truffle Flavouring).
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Black Truffle & Burrata Ravioli with Truffle Butter
|Black Truffle & Burrata Ravioli||200g||625kCal|
|Toasted Hazelnut Crumb||10g||35kCal|