Egg Ravioli

Makes 6 large Ravioli


1/2 of a small white or black truffle, shaved
1/2 cup grated Parmigiano-Reggiano, plus some more for garnishing pasta
1/2 cup fresh sheep's milk ricotta
1/2 cup blanched, drained and chopped spinach
Salt and white pepper to taste
Nutmeg to taste

Basic pasta dough (recipe in cooking/pasta)
7 eggs
12 tablespoons melted butter



In a bowl, combine the truffle, parmigino, ricotta and the spinach. Mix together well, seasoning to taste with nutmeg, salt and the white pepper. This is your filling.

Roll out the pasta dough as thin as you can with a pasta rolling machine. Cut 12 circles out of the pasta. Each circle should be 6-inch in diameter. Dust 6 of them with flour and lay them on a sheet tray. Wrap them up with plastic and set aside for laPter use.

In the center of the other 6 non-floured pasta circles, place a mound of the filling. Hollow out the center of the mounds so that a egg yolk can fit. One at a time crack your eggs into a bowl removing the yolk still whole and some of the white to each of the hollowed mounds.

Place a floured pasta circle over each of the other circles. Use your fingers to seal in the filling and egg.

We well be cooking this in 6 quarts of boiling water. Add 2 tablespoons of salt to the water. Now using a large spatula slowly lower a ravioli into the water. Let it cook for 2 minutes. Then remove from the water and place on a plate. Pour some melted butter over it. Then dust it with grated parmigiano-reggiano and shaved truffle. Enjoy