INGREDIENTS

INSTRUCTIONS

Combine flour with eggs and a pinch of salt. Knead well to obtain
smooth dough. Cover and allow to rest for 1/2 hour.  Combine spinach
with the ricotta, Parmigiano-Reggiano cheese and one  whole egg. Adjust
seasoning with salt, freshly ground white pepper  and ground nutmeg.
Place filling in a pastry bag with a round tip approximately 1/4
inches in diameter. Roll out pasta dough into 8 very thin sheets,
approximately 6x6-inch squares. In the center of the 8 squares,
lightly brush with water then use the pastry bag to make circles with
the filling, large enough to create a well for the egg yolks. Place a
separated egg yolk in each well and season only the yolk with a pinch
of salt and white pepper. Carefully cover each ravioli with the
remaining sheets of dough sealing each with fluted pastry wheel,
removing as much air as possible from each ravioli and cutting them
into large round ravioli.  Step 4:  Boil in salted water for
approximately 2-3 minutes. Drain each  ravioli and place on individual
serving plates. Sprinkle with shaved  or sliced white truffle and
Parmigiano-Reggiano cheese. Melt butter  over high heat until a light
golden color. Pour over each ravioli and  serve immediately.  Note: The
secret to this very special dish is the thickness of the  dough.
Ideally the yolk should be warm yet soft. When the ravioli is  cut it
should flow into the white truffle, Parmigiano- Reggiano and  brown
butter creating a delicate sauce.  Converted by MC_Buster.  Recipe by:
CHEF DU JOUR SHOW # DJ9097 - PAUL BARTOLOTTA  Converted by MM_Buster
v2.0l.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 3069
Calories From Fat: 1329
Total Fat: 149g
Cholesterol: 2024.3mg
Sodium: 4457.9mg
Potassium: 1225mg
Carbohydrates: 259.1g
Fiber: 8.7g
Sugar: 4.3g
Protein: 160g