Champagne and Truffle Cream Sauce

Open Source FoodReviews(1)
David: "I’ve done this recipe six time now, I love it. F…" Read More
8Ingredients
1030Calories
30Minutes

Ingredients

  • 1 1/2 pounds ravioli (cooked, or tortellini)
  • 1 cup heavy cream
  • 4 tablespoons unsalted butter
  • 3/4 teaspoon truffles (or 1 teaspoon truffle oil, black or white)
  • 1 cup champagne
  • 1 cup parmigiano reggiano cheese (freshly-grated)
  • 1 teaspoon sea salt (course)
  • freshly ground black pepper (to taste)

Directions

  1. 1. In a sautee pan over medium heat, add the butter and Champagne; bring to a boil. Lower the heat, and stir continuously until the sauce is reduced.
  2. 2. Add the cream and truffle (oil), and bring to a boil. When the sauce begins to thicken, add the cooked ravioli/tortellini.
  3. 3. Mix together until creamy. Remove from heat and add the cheese, salt, and pepper. Toss to coat the ravioli/tortellini evenly.
  4. 4. Enjoy immediately.
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NutritionView more

1030Calories
Sodium67%DV1610mg
Fat88%DV57g
Protein67%DV34g
Carbs28%DV85g
Fiber12%DV3g

PER SERVING *

Calories1030Calories from Fat510
% DAILY VALUE*
Total Fat57g88%
Saturated Fat35g175%
Trans Fat
Cholesterol220mg73%
Sodium1610mg67%
Potassium280mg8%
Protein34g67%
Calories from Fat510
% DAILY VALUE*
Total Carbohydrate85g28%
Dietary Fiber3g12%
Sugars3g6%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Reviews(1)

Yummly User
David 29 Dec 2017
I’ve done this recipe six time now, I love it. For a change try using normal milk (instead of cream) and half a cup of mascarpone. You lose a bit of the tartness of the champagne but it’s creamy and gorgeous