INGREDIENTS

INSTRUCTIONS

PASTA DOUGH
FILLING
TOPPING
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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