Truffled potato ravioli with roast shiitakes and roast garlic broth from Welcome To My Kitchen: A New York Chef Shares His Robust Recipes And Secret Techniques (page 141) by Tom Valenti and Andrew Friedman

  • shiitake mushrooms
  • chicken stock
  • Show all ingredients...
  • Serves : 4-6

  • EYB Comments

    Can substitute wonton skins for fresh pasta sheets, and white truffles or truffle oil for black truffles. You may use the Pasta dough recipe on p. 153, the roasted garlic puree recipe on p. 12, and the Chicken stock recipe on p. 23.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute wonton skins for fresh pasta sheets, and white truffles or truffle oil for black truffles. You may use the Pasta dough recipe on p. 153, the roasted garlic puree recipe on p. 12, and the Chicken stock recipe on p. 23.

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