Chef Marco’s Ricotta & Spinach Ravioli, Creamy Truffle Sauce
|100 grams of pasta dough|
|50 grams fresh cow’s ricotta cheese|
|10 grams grana padano|
|100 ml fresh cooking cream|
|fresh truffle (available in supermarket in jar)|
|100 grams fresh spinach|
|1 fresh egg|
Wash the spinach, dry and saute with olive oil, salt and pepper.
When cold, chop and add to the ricotta, grana, egg and mix.
Flatten the dough and create a rectangle 10 x 50 cm.
Add a tea-spoon of the mixture keeping a distance of 3\4 cm around the edge.
Close the tortelli, cut with a round cutter, fold and cook in boiling water.
For the sauce boil the cream and let it reduce.
Add the cooked tortelli
When pasta and sauce are mixed plate and finish off with some fresh truffle shaved or grated.