Truffle Ravioli tossed in a simple sauce made of White wine, white + black truffle oil, my garlic infused olive oil, and Parmigiano Reggiano. Topped with some freshly grated Parmigiano, Bee Pollen, and Parsley. Ravioli filled with shaved black truffles, garlic confit, fresh ricotta, rosemary, Parmigiano Reggiano, and Sea Salt. The red on the lattice was naturally colored with beets.
by ferrarapizza
2 Comments
Beautiful and elegant. Great work
That looks amazing! Interesting with the bee pollen. I will need four more plates 😀