Tortelli, Truffle Ravioli 8.8 oz (250 g)

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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