Champagne And Truffle Cream Sauce

1. 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

   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

   3. Mix together until creamy. Remove from heat and add the cheese, salt, and pepper. Toss to coat the ravioli/tortellini evenly.

4. 4

   4. Enjoy immediately.

No nutritional information available.

No additional tips available.