Ravioli with Truffle and Walnut Cream Sauce

Jun 10, 2015

Farmhouse news

Ravioli with Truffle and Walnut Cream Sauce

A fabulous starter to impress your friends - this ravioli recipe has it all!


500g of your favourite ravioli (cooked)

4 cloves finely sliced garlic

3 tablespoons of unsalted butter

1/3 cup double thick cream

20g fresh black truffle (finely chopped)

1/4 cup walnuts, fragmented in the food processor

2/3 cup whole toasted walnuts

80g Grana Padano or parmigiano finely grated

salt and pepper to taste


  1. Boil salted water for the ravioli.
  2. Over medium heat, lightly saut the sliced garlic in butter until golden brown.
  3. Add all the walnuts both the fragmented and the whole toasted. Allow the walnuts to warm and absorb a bit of the butter (another 30-45 seconds).
  4. Add the cream and then the finely chopped truffle along with a pinch of salt and pepper and stir. Reduce the cream a little so it thickens and then add your cooked ravioli to the sauce.
  5. Turn off the heat, toss ravioli so they are covered in sauce and plate up. Make sure to evenly distribute some whole walnuts on each plate.
  6. Top each dish with grated grana padano or parmigiano and serve. Shave the remaining truffle over the dish at the table to experience the full truffle aromatics.

Servs 4 as an entree

Recipe kindly provided by Noel from Gippsland Truffles