- 5 dozen wagyu beef and black truffle truffle ravioli*
- 2 lbs pork shoulder bacon, diced
- 2 cups chopped spring onions
- 1/2 TSP of sea salt
- 1/4 cup unsalted butter
In a 12 qt. stockpot boil 8 qt of salted water and drop the frozen ravioli into the water. Lightly stir the ravioli so that they do not stick together. Continue to cook for 5 to 6 minutes. Strain and rinse under cold water. Coat with olive oil and let cool.
In a large skillet, place the diced bacon over medium heat until the fat has rendered and the bacon is crisp. Toss the spring onions in with the bacon until they soften. Add cooled pasta to the skillet and sauté for 1 minute. Drop in the butter and stir to incorporate.
Finish with salt and serve.
* Wagyu Beef with Black Truffles Ravioli from Cucina della Cucina
#01-3213 – 10dz/Case
Wagyu Beef blended with black truffles, Porcini and Portobello au jus. Encased in golden pasta flecked with a bouquet of colorful herbs.