300 gr “00” flour
Pinch of salt
½ cup sautéed spinach ( sauté spinach in butter with minced shallots)
½ cup ricotta
3 ounces freshly grated Parmigiano Reggiano
5 large eggs - seperated
Pinch of freshly grated nutmeg
White pepper, freshly ground
Pinch of salt
2 ounces white truffle
3 ½ oz butter
Gather the Goods
1. Prepare the pasta dough on the table mixing the white flour with the eggs and salt. Roll very thin and cut 8 circles at 4” diameter.
2. Finely chop the spinach. In a bowl mix thoroughly the spinach with the ricotta, half of the Parmigiana and egg. Season with nutmeg, salt and pepper.
3. Place 4 circles of the pasta dough on a sheet of waxed paper. Pipe equal portions of the ricotta-spinach mixture into rings, being sure to create a large hole for the egg yolk.
4. Separate the yolks from the whites of the remaining 4 eggs. Carefully place 1 egg yolk and ½ of its white in the indentation. Season with salt and pepper.
5. Brush the edges of the pasta circles with a little cold water, cover with the remaining 4 circles of pasta and press together to seal, eliminating as much air as possible from the inside.
6. Bring a pot of water to the boil, add 2 tbs. coarse sea salt and carefully ease the ravioli into the water. Cook for 2 minutes.
7. While the raviolo are cooking, melt the butter in a saucepan over high heat and cook just until the butter takes on a light brown color.
8. Drain the ravioli and place them on 4 individual heated plates. Sprinkle with shaved white truffles and the remaining Parmigiano Reggiano then pour the browned butter over the raviolo.
Recipe adapted from Chef Odette Fada