'San Domenico' Raviolo Egg with Parmigiano Reggiano, Seasonal Truffle, and Butter | Valentino Marcattilii

Ingredients for 4 people

• 8 sheets of pasta for tagliatelle, rolled very thin and with a diameter of about 15 cm each
• 100 g of well-boiled spinach
• 100 g of creamy butter
• 100 g of grated Parmigiano Reggiano
• 150 g of sheep ricotta
• 5 eggs
• Nutmeg
• White truffle to taste
• Salt and pepper
• Some sheets of parchment paper

Method

Finely chop the spinach and mix them with ricotta, 50 g of Parmigiano Reggiano, a whole egg, and adjust with salt, pepper, and nutmeg.

Place 4 pasta discs on as many sheets of oiled paper.

Divide the filling into 4 equal parts, forming a well in the center of each disc where an egg yolk, with a little of the egg white, will be placed, being careful not to break it. Adjust with a pinch of salt. (Using a pastry bag is preferable.)

Moisten the edges of the pasta with a little water, take the remaining discs, and place them on top of the first 4, closing everything and trying to eliminate all the air from the shells thus obtained. Trim the edges if necessary.

Dip them in boiling salted water and cook. Drain the eggs onto individual plates, cover them with the remaining Parmigiano Reggiano, and slice with plenty of truffle.

Meanwhile, melt the remaining butter over high heat until it takes on a nice hazelnut color, pour it over the eggs, and serve immediately.