I cooked this recipe on Kerri-Anne on Channel 9 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.
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.
- Serve immediately.