Wild Mushroom Ravioli with White Wine Sauce

Perfectly cooked al dente fresh ravioli willed with wild mushrooms and topped with a white wine sauce with white truffle oil.

Roasted portabella and cremini mushrooms blended with mozzarella, Parmigiano Reggiano cheeses and roasted garlic; wrapped in egg pasta.

Sauce: chicken broth, dry white wine, butter, shallots, garlic, fresh parsley, olive oil, salt, ground white pepper, white truffle oil.