Ravioli with Curd Cheese Filling and White Truffle

For the ravioli with curd cheese filling, grate both cheeses into a large enough bowl, pass the curd through a sieve.

Beat 2 eggs to it, mix the quantity well together and season with salt. Put in the refrigerator for half an hour.

Knead a firm pasta dough from 4 eggs, the flour and salt and let it rest for half an hour as well. Roll out thinly with a rolling pin.

Place walnut-sized heaps of the cheese mixture on half of the dough at regular intervals of about 8 cm and cover with a second sheet of dough.

Press the dough firmly between the fillings, cut out or cut round or square pockets as desired.

Cook in boiling hot salted water for 2 minutes, drain and spread evenly on preheated plates.

Drizzle with melted butter and sprinkle with grated Parmesan cheese. Finally, slice some white truffle over each plate. If desired, grind black pepper on top.

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