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Ingredients
- 500g fresh dairy cream (35%)
- 250 grated Parmigiano Reggiano
- Optional: 10g Savini truffle sauce
Instructions
Heat the cream in a small pan or Thermomix until it reaches 70°C.
Add the grated parmesan cheese and mix until you achieve a smooth and creamy consistency.
As an option, if desired, add 10g of Savini truffle sauce to the mixture.
Transfer the filling mixture into a piping bag for easy filling of ravioli or other pasta shapes and refrigerate to let it set before using.
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30 min
