English Pea Ravioli With Parmigiano Broth and Truffle

Ingredients

Cooking Directions

Pea filling:

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.

Parmigiano broth:

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.

The pickup:

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.