Crab, potato & leek ravioli with truffle infused oil

I cooked this recipe on Kerri-Anne as part of a segment celebrating the newly crowned champion and trophy winners from the 2010/2011 Sydney Royal Wine, Fine Food and Cheese & Dairy Produce Shows. For full details of the champions and trophy winners, click here to visit my blog post.

Serves 4

500g Pasta Di Porto Crab, Potato & Leek Ravioli or other ravioli of choice
2 tablespoons (40ml) Pukara Estate Truffle Infused Extra Virgin Olive Oil
½ bunch parsley, rough chopped

Bring a large saucepan of water to the boil, add ravioli and cook, according to the packet directions until tender.  Drain well.  Toss with truffle infused extra virgin oil, sprinkle with parsley and serve immediately.

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