CELERY ROOT AGNOLOTTI WITH BLACK TRUFFLE BURRO FUSO

CELERY ROOT AGNOLOTTI WITH BLACK TRUFFLE BURRO FUSO

Traditionally this shape contains meat, but it's nice to feature a humble vegetable like celery root with (not so humble) black truffle to compliment. They're similar to ravioli, but trap the sauce in a superior way. Enjoy!
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INSTRUCTIONS

  1. Bring water to a boil, season with 1 Tbsp Salt/L of water

  2. In a separate pan large enough to contain the pasta and sauce, add the Black Truffle Burro Fuso with 2-3 tablespoons of water. Warm the sauce and melt over low heat.

  3. Drop Agnolotti in boiling water. Allow to cook for 2.5-3 minutes.

  4. Strain the pasta into a basket or colander, or remove with a wire skimmer.  

  5. Transfer to pan with the Black Truffle Burro Fuso.

  6. Allow to simmer together for 1-2 minutes over medium high heat, gently tipping the pan away from and back toward you, or use a rotating motion to keep your pasta moving. You just want to avoid allowing the pasta to sit in one spot where they may get stuck to the pan.  

  7. Once the pasta appears glazed and well coated, serve and enjoy. 

ENHANCEMENT IDEAS

  • Parmesan, pecorino or any grated cheese you like  

  • Minced fresh herbs like chive, tarragon, chervil or parsley

  • Lightly wilted spinach

INGREDIENTS

Pasta: 00 pasta flour, egg, olive oil, salt
Sauce: Butter, water, black truffle paste, salt, olive oil, xanthan gum

Fresh handmade ravioli pasta.

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