Ricotta ravioli with parmesan cream and natural black truffle flavour

Preparation of the stuffing :

1. In a bowl, mix the 200 g of ricotta cheese with a little salt, white pepper and olive oil.

Preparation of the ravioli :

1. In a bowl, mix the flour and salt. Then make a well and break the eggs into it.

2. Knead the dough lightly and if necessary add a little water, keeping in mind that the dough must remain firm and supple.

3. Place in the refrigerator for about 30 minutes and then divide the dough into two parts.

4. on a floured work surface, roll out the dough with your roller (2 mm) or with your pasta machine.

5. Using a cookie cutter, cut out medium-sized ravioli and place the stuffing inside.

6. Spoon a small amount of the filling mixture into each raviole and seal the edges with a little water.

7. Bring the chicken stock to a boil and then plunge the ravioli inside for 2 or 3 minutes.

Preparation of the sauce :

1. Simply heat the cream over low heat, then add the parmesan cheese and the 1/2 teaspoon of natural black truffle flavor.

2. Add salt and pepper and arrange on your ravioli and enjoy!