Ricotta Ravioli with Truffles

A delicious mushroom dish for any occasion!

Blanch spinach in salted water, rinse in cold water, squeeze well and steam in butter until all liquid has evaporated. Cool.

Stir through ricotta, one egg, one egg yolk and 50 grams of Parmesan cheese. Fold in the spinach. Season with salt, pepper and nutmeg.

For the pasta dough, prepare flour, semolina, two eggs, one egg yolk, olive oil and a tiny bit of salt into a smooth dough, wrap in kitchen foil and rest.

Roll out the dough very thinly on a floured surface. Place small mounds of the ricotta and spinach mixture on one half of the dough at six-centimeter intervals. Mix an egg and brush the spaces between the dough with it. Place the second half of the dough loosely on top, gently but firmly flatten around the ricotta mounds and cut or wheel out the ravioli.

Cook ravioli in boiling salted water for three minutes.

Place ravioli on warmed plates, drizzle with brown butter, sprinkle with Parmesan cheese and chopped parsley. Slice truffle very thinly over the top.

Tip: Truffles can be replaced by mushrooms or champignons.

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