* boil half of the truffle juice * add whipped cream and continue to boil until the sauce is creamy * keep everything together slightly warm * cut artichoke hearts into fine slices and sauté with olive oil * add finely chopped mushrooms * cook ravioli dough in salted water * slightly warm the truffles cut into slices and seasoned with salt and pepper * place one ravioli sheet at a time on a heated plate * a spoonful of sauce on each, artichoke hearts-mushroom mixture, truffle slices and of new sauce * cover with the second ravioli sheet and dress with sauce.
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