Ingredients
- 9 ounce good-quality ricotta cheese
- 12 ounce large free-range or organic eggs
Preparation
Baking Directions:
First, make your basic pasta dough.
Crumble your ricotta into a mixing bowl, sprinkle with the nutmeg, a little salt and the chopped truffle, if using.
Mix everything together, have a taste and correct the seasoning of your filling if you feel you need to.
Instead of rolling a large sheet to make 4 ravioli, roll a 3 x 6 inch sheet and make them one at a time, as these ravioli are very delicate.
Use 1 tablespoon of filling for each ravioli and press the filling down lightly on to the pasta with the back of a wet teaspoon to create a little hollow in it.
Very carefully separate an egg, saving or freezing the egg white to make a lovely meringue later, then place the egg yolk on top of the mound of ricotta filling so it sits in the hollow.
Complete the ravioli as normal, being extra careful not to burst the egg yolk as you seal it.
Repeat so you end up with 12 ravioli.
Bring a pot of salted water to the boil and cook your ravioli for a couple of minutes.
Fish one out with a slotted spoon and press it lightly with your fingertips.
If the egg yolk feels very soft and squidgy, it’s not quite there yet.
If the yolk feels like it’s just starting to firm up, spoon the ravioli out on to a plate.
Reserve a bit of the cooking water.
Drop the butter into a large frying pan and heat gently.
Add the ravioli and a little of the cooking water and lightly simmer until the butter and water have turned into a sauce that just coats the ravioli.
Serve on a large platter in the middle of the table, or divide over individual plates.
Sprinkle with grated Parmesan and serve.
