Basil Pesto with Truffles
PASTA: Bring the water to a boil, add salt and drop the pasta. Warm up some extra virgin olive oil in a pan,
then remove the garlic and add the pesto. Drain the pasta and season it with pesto.
Add a teaspoon of Parmesan cheese if to your likings.
STUFFED EGG PASTA (RAVIOLI, TORTELLINI): Prepare the pasta dough and set aside for 30 minutes.
Place the ricotta cheese and Pesto with Truffle in a bowl (3 teaspoons of pesto for 200g of ricotta) then stir to combine.
Stuff the egg pasta with the filling and drop it, carefully, into the boiling water. Once it is cooked, plate up and serve.
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