Champagne and Truffle Cream Sauce Recipe

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Champagne and Truffle Cream Sauce

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Ingredients

  • 1-1.5 pounds cooked ravioli or tortellini
  • 1 cup heavy cream
  • 4 tablespoons unsalted butter
  • 3/4 teaspoon truffle or 1 teaspoon truffle oil (black or white)
  • 1 cup Champagne
  • 1 cup freshly-grated Parmigiano-Reggiano cheese
  • 1 teaspoon course sea salt
  • freshly-ground black pepper, to taste

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How to make Champagne and Truffle Cream Sauce


  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. Add the cream and truffle (oil), and bring to a boil. When the sauce begins to thicken, add the cooked ravioli/tortellini.
  3. Mix together until creamy. Remove from heat and add the cheese, salt, and pepper. Toss to coat the ravioli/tortellini evenly.
  4. Enjoy immediately.
  • muttoneer
    muttoneer says

    This sounds so decadent. I'll definitely give it a try some time.

  • Phrosty
    Phrosty says

    It's virtually effortless to make. It goes great with a glass of bubbly.

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