Porcini Mushroom and Black Truffle Cream Ravioli with Mullet Bottarga
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Preparation:
Over low heat, in a large nonstick pan, sauté one 2 cloves of garlic in extra-virgin olive oil, adding a few fillets of anchovies; the anchovies will melt in the oil, releasing a pleasant sea flavor. Cook the truffle ravioli in plenty of salted water for 1 minute, no longer, and, drained, toss them in the pan, sprinkling them with previously grated mullet roe. Serve with curls of bottariga and, if you like, a pinch of chopped parsley.
