A restaurant-quality, gourmet ravioli sauce or dipping sauce! Add onto cooked wild mushroom ravioli, or serve with slivers of bread as a dipping sauce.

Truffle Cream Sauce

heavy cream

black truffle oil

Parmesan cheese

butter

salt and black pepper

Combine heavy cream and truffle oil in a saucepan over high heat. Bring to a boil. Stir in Parmesan cheese, butter, salt, and pepper. Cook, stirring frequently, until the sauce has a creamy consistency without conglomerates of cheese, about 5 minutes.


5 stars as written! No changes necessary at all to ingredients. I'm a huge truffle fanatic, and while I don't normally make rich sauces like this, I couldn't resist! I served it over crab and shrimp ravioli, and topped it with crumbled bacon and parsley.  I made a half recipe and it was plenty for a 4-serving package of ravioli. I'd recommend heating the heavy cream slowly over medium-low to medium heat instead of bringing to a boil over high heat - less chance of curdling the cream that way.

This is a simple and equally exquisite recipe. Absolutely delicious! I added prawns, scallops and mushrooms and used a delicious lentil red pasta!

Fantastic basic recipe that you can expand upon in  many ways.  I sliced a small package of white mushrooms and sautéed in butter.  I added a pound of jumbo shrimp and after a few minutes when the shrimp were done I added the whole mixture to the sauce.  I served over angel hair.  It was amazing!  The main thing is to get good truffle oil or sauce.  I made half a recipe for 2 servings.

truffle cream sauce

Prep Time: 5 minutes

Cook Time: 10 minutes

Total: 15 minutes

Servings: 8

Cost: $4.46 /serving

Author : rshah

Ingredients

Instructions

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