Raviolo with Egg Yolk Truffle Butter
Ingredients
- 1 bunch spinach, washed well and dried
- 3 1/2 tablespoons unsalted butter, divided
- 1/2 cup fresh ricotta cheese
- 3 ounces freshly grated Parmigiano-Reggiano cheese, divided
- Pinch of freshly grated nutmeg
- Coarse salt and freshly ground white pepper
- 2 pieces Basic Pasta Dough
- 4 large egg yolks
- 2 ounces fresh or jarred white truffles or black truffles, shaved
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