Truffle Ravioli in a Parsley Oil Broth
Tickling those fancy fingers with this fresh and fun dish, bursting with vibrant flavours of summer. Welcome to the fine dining restaurant, serving one dish and one dish only - truffle ravioli in a vegan parsley oil broth. It will make you feel like you’ve spent a million bucks (and I guess that means your a millionaire too!)
Let’s be honest, I am not italian although I have been to Italy many times so sometimes I really think that place is my second home. And when it comes to making homemade pasta, Italian’s know best. It’s kinda like making nokeli is in the blood of a Hungarian or baguette making is in the blood of a French person, or even pintox are made best by the Spanish. Pasta is the territory of the Italians. So, i’ll keep it simple - trust Mani in Pasta when feeling those pasta cravings ignite. They maybe based in Germany, but their core team are all those true Italian’s who know best when it comes to pasta making.
Mani in Pasta sells their products at Markthalle Neun. They can be bought spontaneously but I would suggest to pre-ordered via the website as this ensures you get exactly what you want and how much you need. They sell out very quickly so you don’t want to risk not getting your share. Mani in Pasta also has their own restaurant which is located at Reichenberger Straße 125, 10999 Berlin - click here for the full menu and other information.
Hope you enjoy this new recipe. Tag me when you make it because I would love to see your own creation and your thoughts of it.
Truffle Ravioli with Parsley Oil
Ingredients
300 grams Mani in Pasta Truffle filled ravioli
1 small handful parsley
70 ml vegetable or canola oil
100 ml oat milk
2 tbsp yogurt
Salt and pepper
Method
Blanch the parsley but cooking in boiling water for 2-3 minutes and then immediately draining and immersing in an ice bath.
Drain the parsley after 2-3 minutes and blend with vegetable oil until smooth or no large clump - this takes normally 4-5 minutes. Strain to remove all large clumps.
In a small sauce pan, heat the milk and yogurt on medium until it comes to a boil. Reduce the heat and add salt and pepper to taste along with three quarters of the parsley oil. Cook for a further minute then remove from the heat.
Cook the ravioli in salted boiling water for 2 minutes. Strain and arrange in shallow bowls. Top with the parsley oil. Serve with sea salt and fresh cracked black pepper.
