Raviolo with White Truffle Oil
- Make the fresh pasta by mixing the flour with the eggs and knead gently until you obtain a dough, wrap in clingfilm and leave to rest in the fridge for about 30 minutes or until required.
- In the meantime, make the filling. Place the spinach in a pan with a little water, bring to the boil and cook for a couple of minutes until the spinach wilts.
- Remove from the heat, drain well, leave to cool, then with your hands, squeeze out all the excess liquid, then finely chop.
- Combine the chopped spinach with ricotta, grated parmesan, nutmeg, some salt & pepper to taste and a teaspoon of truffle oil. Set aside.
- Take the pasta dough and roll out to a thickness of 5 mm with a pasta machine if you have one. Cut out 8 squares measuring approximately 15 cm.
- Place the filling into a piping bag and pipe a fairly deep circle of the mixture onto each of the 4 squares leaving a space in the centre.
- Carefully place an egg yolk into this space and drizzle with truffle oil.
- Cover with one of the plain pasta squares, pressing gently around the edges with your fingers to seal. Trim the edges with a pasta wheel or a round 12 cm cutter to make a large round ravioli shape.
- Bring a large pan of slightly salted water to the boil and gently immerse the ravioli and cook for a couple of minutes.
- In the meantime, melt the butter and sage leaves in a frying pan. With the help of a slotted spoon, drain the ravioli, place in the frying pan and gently coat with the melted butter and sage.
- Serve immediately with a sprinkling of grated parmesan and a drizzle of truffle oil.