Raviolo (Large Raviolis)

You will need two large sheets of pasta

• 1/2 pound 00 flour (about 2 C)
• 2 whole eggs, plus 2 egg yolks
• 1 TBL water or more if needed
• 1 tsp EVOO
• Kosher salt

Alternately, use won ton wrappers

Ingredients for Filling

• 1/2 cup fresh ricotta cheese
• 1/4 cup freshly grated Parmigiano, plus more for garnish
• 2 TBL thawed frozen chopped spinach (squeeze out excess liquid)
• 2 tablespoons unsalted butter, divided
• 2 ounces freshly grated Parmigiano-Reggiano cheese, divided
• Pinch of freshly grated nutmeg
• Coarse salt and freshly ground white pepper
• 1 large egg yolks plus 1 egg yolks
• 1 slices bacon
• 2 TBL chopped fresh Italian parsley
• All-purpose flour, as needed

Step by Step

1. Finely chop spinach and add to a medium bowl along with soft cheese and half the Parmigiano-Reggiano
   Cheese options:  Ricotta, robiola, brie, piedmont, cream cheese
2. Season with nutmeg, salt, and white pepper
3. Saute bacon and render until crisp – Drain on paper towel, then break into pieces
4. Stir all of the above to combine
5. Transfer filling mixture to a pastry bag fitted with a 1/2-inch round plain tip; set aside
6. Bring a large pot of water to a boil
   Making the Pasta Sheets – INSTRUCTIONS HERE
   Assembling the Raviolo
7. Pipe filling into 2&1/2 inch “tires” forming a 1-inch-high edge with a hole in the middle – – – like a doughnut
8. Place 1 egg yolk in the center of each circle; season with salt and white pepper
9. Spray a little cold water around filling and gently place second piece of dough over filling and yolks to cover
10. Gently press edges together to seal, eliminating as much air as possible.  DO NOT press down on the yolk.
11. Use an upside down cutter to budge the tire into a perfectly round little pillow
12. Center a 4-inch fluted round cutter around filling and cut each raviolo
    Cooking the Raviolo
13. Add salt to boiling water and return to boil
14. Gently transfer ravioli to boiling water and cook for 4 minutes
15. Meanwhile, place remaining butter in a small saucepan over medium-high heat
16. Cook until melted and lightly browned
17. Drain ravioli and divide among 4 serving plates
18. Pour browned butter over ravioli and garnish with remaining cheese and shaved truffles.  Serve with seared asparagus.