Filled Pasta with Black Truffles

Mix the flour with the egg, egg yolk, olive oil, about 2 tablespoons water, 1 pinch of freshly grated nutmeg, pepper and salt and knead to a smooth dough, add some oil or flour if necessary. The dough should be smooth and elastic. Wrap with plastic wrap and let rest at room temperature 30 minutes.

Trim the mushrooms, chop and sauté in 1 tablespoon hot butter in a pan for 2-3 minutes, until the liquid has evaporated. Remove from the heat and mix in the ricotta and Parmesan. Season with nutmeg, pepper and salt.

Roll out the dough thinly onto a lightly floured surface. Spoon a small amount of filling onto half of the dough about 4 cm (approximately 1 1/2 inches) apart. Moisten the dough around the filling with some water. Fold the second half of the dough over the filling and press around the filling to seal. Cut the ravioli with a pastry wheel.

Boil 1 liter of salted water and cook the ravioli in simmering water for about 3-4 minutes.