Truffle ravioli
Boil some good vegetarian ravioli, drain them with a perforated spoon and season with fresh butter and Parmigiano Reggiano cheese. Lay them on a serving dish and serve each plate with a poached egg in the middle.
Sprinkle with grated white or black truffle, add some basil leaves and serve. Preparation of the poached eggs: they are cooked in boiling water with some drops of white vinegar to help the egg-white coagulation. Just dip the shelled egg into the boiling water and vinegar, cover it with its white, give it a nice shape and cook for 4 minutes.
Transfer to the serving dish with a perforated spoon. Black or white truffle can be replaced with black or white truffle creams, as well as porcini and white truffle cream.
