This rich, creamy, luscious champagne truffle sauce is a spin on one of my favorite dishes from my favorite NYC Italian restaurant!
Alright guys, I have another delicious recipe lined up for the holiday season for you! Every Thanksgiving, I always make some sort of stuffed shells or lasagna dish! This year, I’m sharing my stuffed shells with you, but with a rich, luxurious sauce! One of my favorite Italian restaurants in NYC is Il Mulino! They have this amazing porcini ravioli dish with a champagne truffle cream sauce, which is my absolute FAVORITE. It’s so good, packed with flavor, and of course, it has TRUFFLE! What else do you need?! It’s definitely an indulgence, but hey, Thanksgiving is all about indulging, so I recreated the same sauce, but with my delicious stuffed shells! Stuffed shells are basically like my signature dish and I’ve been making them for years! They’re super easy to make, they just take some time, but the end result is so worth it! These pockets of deliciousness are stuffed with ricotta, spinach, mushrooms, and spices, mixed together to create a flavor explosion!
The champagne truffle cream sauce is absolutely delicious! It uses champagne and truffle, however, you can totally omit the champagne and just make it a truffle cream sauce if that is what you fancy! But if you have champagne, I highly recommend including it, it adds a level of flavor that is so unique and delicious to this sauce.
Here are a few tips to help you with this recipe:
- You can boil your shells and make the filling beforehand and store until you are ready to assemble
- I used White Truffle Sauce that I got from Whole Foods, but you can use black or white truffle sauce
- If you don’t have truffle sauce, replace with 4 tsp of truffle oil
- You can replace the champagne with a sparkling wine, Prosecco, or white wine if you don’t have champagne. I used a Brut Prosecco for my recipe
DID YOU MAKE THIS RECIPE?
Don’t forget to take a picture and tag me if you made this recipe! I love seeing all your creations! I hope you guys will give this one a try and enjoy it as much as me and my family did! Trust me, it’s totally worth it! Happy eating, friends!
Champagne Truffle Cream Stuffed Shells
Ingredients
For the Shells
- 6 oz Jumbo shells (1/2 box) boiled
- 1.5 lb ricotta cheese
- 2 cups spinach chopped finely
- 1/2 tsp thyme
- 1 tbsp red chili flakes
- 1/2 cup mushrooms diced
- 2 cloves grated garlic
- salt & pepper to taste
- 1 cup mozzarella grated
For the Sauce
- 2 tbsp unsalted butter
- 1/2 cup champagne
- 1 cup heavy cream
- 1 cup parmesan grated
- 1 tbsp black or white truffle sauce
- sea salt to taste optional
- parsley for garnish
Instructions
For the Shells
- Preheat oven to 375 degrees
- In a mixing bowl, add all ingredients, except the shells and grated mozzarella, and mix thoroughly until all ingredients are combined
For the Sauce
- In a saucepan, heat the butter on medium heat
- Once melted, add in the heavy cream and stir until combined. Then add the champagne and mix well. Continuously stir, allowing the champagne to cook off, at least 7-10 minutes on low heat
- Once champagne has cooked off, add in grated parmesan and mix. Sauce will start to thicken to the appropriate consistency
- Add in the truffle sauce and salt (optional) and mix until well combined. Cook for a 2-3 more minutes, then set aside
Assembly
- In a baking safe tray or pan, ladle some sauce on the bottom to prevent sticking
- Stuff about 2 tbsps of spinach and ricotta into each shell, or until stuffed and arrange on tray or pan
- Pour remaining sauce all over shells and cover evenly. Top with shredded mozzarella and bake in oven covered for 25 minutes, then remove cover and broil on high for about 5 minutes or until cheese is bubbly and slightly browned
- Garnish with chopped parsley and serve!
Notes
- I used White Truffle Sauce that I got from Whole Foods
- If you don’t have truffle sauce, you can replace with 4 tsp of truffle oil
