Triangoli are a beautiful, triangle-shaped ravioli, beloved across Italy but scarcely known outside of il bel paese. This dish holds a well-deserved status as one of the classic indulgent tastes of Italy, with each triangolo filled with black truffles grown in Norcia, an area in southeast Umbria, where they are locally known as trifolati, and are prized for their distinct aroma. There are three regions known for truffle hunting other than Umbria: Piemonte, Toscana and Marche. As truffles grow underground with no visible surface markings, pigs or dogs are used to unearth the truffles, employing the animals’ strong sense of smell. While pigs were traditionally used for truffle hunting, dogs have now replaced them in popularity. Why, might you ask? Well, dogs are easier to train to give the truffle up, and not enjoy it themselves!
So as not to compromise the truffle’s elegance with an inferior accompaniment, we combine the beautiful black truffles with Pecorino, one of Italy’s finest and best-known cheeses. Highly regarded for its tangy sharpness, it’s the perfect accompaniment for our decadent truffle filling. We finish our triangoli simply with truffle butter and hazelnut crumb. This dish will make you want to visit Italy to go truffle-hunting in the countryside!
Note: Please consume or freeze our pasta and sauces within 2 days of delivery.
METHOD
- Bring a large saucepan of water to the boil. Salt the water (around ½tbsp per litre).
- Cook the pasta in the boiling water for 3 minutes.
- Whilst the pasta cooks, put the butter in a pan, cover with a lid and heat until steaming. Once steaming, turn off the heat.
- Lift the pasta out of the water and transfer to the butter. Toss gently to coat.
- Sprinkle over the hazelnut. Serve immediately. Buon appetito!
INGREDIENTS
Allergens in BOLD & CAPITALISED:
Fresh Pasta (Durum WHEAT Semola, Soft WHEAT Flour, Pasteurised EGG, Rice Flour), Filling (Ricotta Cheese (Cow's MILK Whey, Salt, Acidity Regulator E330), Pecorino Cheese (Sheep’s MILK, Salt, Rennet), Truffle Sauce (Champignon Mushrooms, Extra Virgin Olive Oil, Olive Oil, Truffle Tuber Aestivum, Black Olives, Herbs, Salt) Onion, Goat’s MILK Cheese (Goat's MILK, Salt, Cheese Culture, Coagulant), Parsley, White Pepper, Natural Flavouring)
Butter (MILK), Truffle Paste (Mixed Mushrooms, Sunflower Oil, Extra Virgin Olive Oil, Black Truffle, Black Olives, Salt, Flavouring)
Hazelnuts (NUTS)
ALLERGENS
In addition to the recipe-specific allergen information provided, Pasta Evangelists handles all 14 allergens prescribed in legislation. Whilst we have implemented and maintain safety practices and take all reasonable precautions to prevent cross-contamination, we cannot guarantee that our products will not contain traces of these allergens.
NUTRITION
Calories per serving: 701kcal
Following nutritional information is per 100g:
- Energy 1258kJ
- Calories 301kcal
- Fat 19.0g
- Of which saturates 10.5g
- Carbohydrates 20.9g
- Of which sugars 1.9g
- Protein 11.1g
- Salt 0.6g
RECIPE CARD
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