1 (12 ounce) carton ricotta cheese 1 teaspoon fresh parsley, chopped 1/2 cup parmesan cheese, freshly grated 1/2 cup mozzarella cheese, shredded 2 egg whites 1/4 teaspoon nutmeg 1 teaspoon salt 1 teaspoon white pepper A package of your favorite stuffed pasta, or ravioli from your local grocer will work as well, if making your own pasta dough is too adventurous…
Truffled Parmesan Cream sauce
1 pint white wine 1 shallot, sliced 2 cloves garlic, smashed 1 tablespoon black peppercorns 1 sprig fresh thyme 1 pint heavy whipping cream ½ lb. unsalted butter 1 cup shaved parmesan cheese 2-3 T. white truffle oil Fresh black truffle, for garnish Salt and Cayenne pepper, to taste
Reduce the wine with the shallot, garlic, peppercorns and thyme. When au sec (nearly dry) add the heavy cream and bring to a low simmer. Let reduce until lightly thickened, and remove from heat. Whisk in the cold, diced butter, and then the truffle oil. Whisk in the shaved parmesan, adjust seasoning, strain and serve.
In boiling water, cook the pasta purses thoroughly. Add the pasta with a little bit of the pasta water (helps the consistency of the sauce) to the truffle sauce. Garnish with fresh peas sautéed in butter, and shaved truffles.