1/3 cup unsalted butter
2 sprigs fresh thyme
2 to 3 tablespoons white truffle oil
1/3 cup heavy cream
Pinch sea salt and coarsely ground black pepper
3 tablespoons extra-virgin olive oil
1 clove garlic, minced
Pinch hot chile flakes
2 portabella mushrooms, finely diced
2 shallots, minced
Pinch sea salt and freshly ground black pepper
5 Swiss chard leaves, trimmed and julienned
1/4 cup mascarpone cheese, softened
1/4 cup ricotta cheese, softened
1/4 cup Parmesan cheese, finely grated
8 fresh pasta sheets, approximately 4 to 8-inches per sheet
Freshly shaved Parmesan cheese
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