I was thinking about making this while buying truffles in Lucca.  Had great expectations, maybe too great, as we had style over substance for dinner last night. 🙂 It was tasty, satisfying, but as I packed the sauce with minced porcini mushrooms I found it very difficult to make it look appetizing.  There is never a problem when a duvet of bechamel covers pasta, but here I struggled….

The filling was much like the ravioli last time, a good combination of ricotta, parmesan, minced porcini, truffle paste, cooked, riced potato for texture and seasoning. All wrapped into a fresh pasta made by Florek and baked under the sauce; fried shallot, a couple of chestnut mushrooms, yet more porcini, more truffles, mushroom stock thickened with flour and a splash of cream. Tasty, like I said, but not eye catching! Quite heavy too, I found my liver calling me names at about 10 pm….:-)