Ravioli al Tartufo

Instructions

1. In a large bowl, combine flour and salt. Make a well in the center and add eggs. Mix to form a dough.
2. Knead the dough on a floured surface for 10 minutes until smooth. Wrap in plastic and let rest for 30 minutes.
3. In a bowl, mix ricotta, half of the parmesan, and half of the grated truffle. Season with salt and pepper.
4. Roll out the pasta dough into thin sheets. Place small mounds of filling on one sheet, cover with another sheet, and cut into ravioli.
5. Bring a large pot of salted water to a boil. Cook ravioli for 3-4 minutes until they float to the top.
6. In a pan, melt butter over medium heat. Add remaining truffle and cream, simmer for 2 minutes. Stir in remaining parmesan.
7. Drain ravioli and add to the sauce. Toss gently to coat. Serve immediately.

Prep

• Rest pasta dough for 30 minutes before rolling