Ingredients for 10 servings

For pasta

G 500 flour
N 5 eggs
Extra virgin olive oil to taste
Salt to taste
Directions

Prepare a basic pasta dough for ravioli (see egg pasta recipe). Cover with a wet towel and let it

rest for about half an hour.

For the stuffing

G 200 boiled and squeezed spinach
G 150 boiled and squeezed nettle
G 400 sheep cheese ricotta Cau&Spada
G 50 grated Fossa cheese cau&Spada
N 2 eggs white
Extra virgin olive oil with truffle of Tartufi Rossi to taste
Nutmeg to taste
Salt to taste
Directions

Finely chop nettles and spinach, add all the other ingredients, season and pour a drop of

oil with truffle of Tartufi Rossi.

Stuff the ravioli and cut with a ravioli cutter.

Cook the ravioli pasta in plenty of salted boiling water for few minutes.

Sauce

G 50 truffle butter of Tartufi Rossi
G 200 truffle fondue of Tartufi Rossi
G 200 White Truffle of Tartufi Rossi
Melt the truffle butter together with the truffle fondue in a saucepan. Drain the ravioli and

toss them.

Arrange in a serving dish and garnish with generous amounts of White truffle slices of Tartufi Rossi. Serve immediately.

L’articolo Nettle Ravioli with truffle fondue of Tartufi Rossi proviene da Tartufi Rossi – Vendita On-Line Tartufi Freschi e Prodotti di Tartufo.