Cauliflower-Truffle Ravioli

Slowly Sauté cauliflower florets from 1 cauliflower head in butter until slight brown

Add white wine to steam little by little…about ½ cups in total. Any medium bodied wine is fine…just not to sweet. Cauliflower must be totally dry when tender.

Off heat, for one cauliflower head, add 4 oz of mascarpone cheese, 4 oz Parmesan cheese and 6 oz truffle cheese. Of course, you can use 6 oz of Gruyere cheese and add some fresh truffle shavings but I’m cost aware!!

Season with truffle salt and pepper to taste. Puree until very smooth. 

Make raviolis with won ton sheets but placing a tablespoon of pureed mixture in center of wonton wrapper and covering with a second won ton wrapper. Seal the edges by pressing with a form or fresh pasta sheets.

For the Sauce

Reduce 2 cups of Chicken stock and 1 cup of whipping cream boil down by ½ .

Add 1/2 cup of the same white wine that was used in the ravioli mixture and reduce until sauce has thickened.

When sauce is semi thickened… turn off heat and add 2 oz of truffle butter.

Poach finished raviolis in boiling water until they rise to the top, about 3 minutes in boiling water. Arrange on top of sauce and drizzle with touch of truffle oil and chives.