for 2 person

Filling

50 g	ricotta
50 g	cream cheese with truffle
30 g	grated Parmesan
1	egg yolk
¼ tsp	salt
a little	pepper

To shape the ravioli

2	rolls of pasta dough
1	egg white, beaten

Ravioli

	salted water, boiling
20 g	butter
10 g	summer truffle

How it's done

Filling

Combine the ricotta, cream cheese, cheese and egg yolk, season.

To shape the ravioli

Unroll the pasta dough, cut in half lengthwise, brush 2 of the strips of dough with a little egg white. Divide the filling into 16 walnut-sized portions and place 8 portions each on two of the pasta strips. Place the remaining strips of dough on top, press down gently, pressing out any trapped air. Separate the ravioli with a pastry wheel.

Ravioli

Cook the ravioli in batches in just-boiling salted water for approx. 5 mins., drain. Heat the butter in the same pan until it foams and smells slightly nutty. Stir in the ravioli and serve on two plates, top with the truffle.

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