Champagne And Truffle Cream Sauce

• 1 1/2 pounds ravioli cooked, or tortellini
• 1 cup heavy cream
• 4 tablespoons unsalted butter
• 3/4 teaspoon truffles or 1 teaspoon truffle oil, black or white
• 1 cup champagne
• 1 cup parmigiano reggiano cheese freshly-grated
• 1 teaspoon sea salt course
• freshly ground black pepper to taste

1. 1. In a sautee pan over medium heat, add the butter and Champagne; bring to a boil. Lower the heat, and stir continuously until the sauce is reduced.
2. 2. Add the cream and truffle (oil), and bring to a boil. When the sauce begins to thicken, add the cooked ravioli/tortellini.
3. 3. Mix together until creamy. Remove from heat and add the cheese, salt, and pepper. Toss to coat the ravioli/tortellini evenly.
4. 4. Enjoy immediately.

tortellini, heavy cream, unsalted butter, truffles, champagne, parmigiano reggiano cheese freshly, salt, freshly ground black pepper

Taken from www.yummly.com/recipe/Champagne-and-Truffle-Cream-Sauce-1691566 (may not work)