The indulgent taste of White Truffle Oil compliments the ravioli along with the rich, creamy flavour of traditional Parmigiano Reggiano that has been aged for 36 months.
Place a medium pan on a high heat, bring 2 litres of salted water to the boil. When boiling, add the ravioli and cover with the lid. You may need to turn down the heat a little so that the water does not boil too furiously. Cook for 3-4 minutes, then drain into a colander.
Divide the ravioli between two bowls and drizzle the truffle oil over the top and season with salt and pepper. Stir to coat the ravioli thoroughly, then sprinkle the parsley over and finish with the grated Parmigiano Reggiano.