English Pea Ravioli With Parmigiano Broth and Truffle
'Chef's Table' and Centro Vinotecha
Heat butter and sweat shallots and garlic until soft and cooked but no color. Once this mixture is cooled add all ingredients in a blender. Once the mixture is smooth season with salt and lemon zest.
In a pot place the parmigiano rinds and cover with water. Cook over low heat for about 1 1/2 hours. Strain mixture and return to heat and reduce by half. Finish with cream and salt. Make sure to skim of any fat that will rise to the top.
Once ravioli are made add to boiling water and cook for 3 minutes. In a sauce pan heat 4 tbs of the parmigiano broth with 1 tbs of butter. Add 1/2 tbs of chopped black truffle. Once the ravioli is cooked add to parmigiano broth. Plate and sprinkle grated parmigiano and truffle oil. Garnish with pea green leaves.