Authentic Italian Handmade fresh filled pasta.
Cook the Panzerotti con Funghi Porcini in plenty of salted boiling water. Meanwhile, melt the butter in a sauté pan until brown but not burnt. Drain the pasta and sauté in the butter.
Dust with the grated ricotta, add a twist of coarsely-ground black pepper, and top with the slices of black truffle. Serve piping hot