Ravioli with ricotta and parmesan cream with natural flavour Black truffle

Preparation of the stuffing :

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

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, bearing in mind that the dough must remain firm and supple.

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

On a floured work surface, roll out the dough with a rolling pin (2 mm) or with a pasta machine.

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

6. Add a teaspoon of the filling mixture to each raviole and seal the edges with a little water.

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

Prepare the sauce:

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

2. Season with salt and pepper and arrange on your ravioli and enjoy!