INGREDIENTS FOR 4 PEOPLE
Homemade pasta 300 gr
Fresh sheep ricotta cheese 100 gr
Salted Ricotta cheese 40 gr
Boiled Nettle 50 gr.
Dried Summer Truffle Powder
1 jar of Pumpkin and Ginger Soup with Truffle 260 gr
1 jar of Black Summer Truffle Carpaccio 75 gr
Cream Butter 50 gr
Knead the two ricottas with the boiled nettle and the Dried Summer Truffle Powder and cool in water and ice (squeeze and chop finely), put the mixture in a sac à poche with smooth tip.
Make the pasta and let it rest in the fridge for at least 30 minutes in the food film.
Roll out the dough thinly, make the tortelli and cook in boiling salted water for 3 minutes, then stir-fry with butter.
Heat the butter with the Black Summer Truffle Carpaccio and heat the Pumpkin and Ginger Soup with Truffle in a bain-marie. Put the cream on the dish with Tortelli and Dried Summer Truffle Powder on top.
TRY OUR RECIPE AT HOME
Summer Truffle Carpaccio
Pumpkin and Ginger soup with Truffle
Summer Truffle Powder