Mushroom and Truffle Ravioli with Porcini Cream Sauce Recipe

Soak the porcini mushrooms in hot water for 30 minutes until soft. Squeeze out the excess water and chop them finely.

Cook the ravioli according to the package instructions until al dente.

In a pan, melt the butter and olive oil together and sauté the shallot and garlic until fragrant.

Add the chopped porcini mushrooms and sauté for another 5 minutes.

Pour the heavy cream into the pan and let it simmer for 5 minutes until slightly thickened.

Add the grated parmesan cheese and stir until melted.

Season with salt and pepper to taste.

Serve the ravioli on a plate and spoon the porcini cream sauce over it.

Garnish with chopped parsley and extra parmesan cheese (optional).