Egg-Filled Ravioli

Method

1. Prepare the pasta dough: combine 200 g whole wheat flour, 2 eggs, and a pinch of fine salt. Knead until smooth, wrap in plastic, and let rest for at least 30 minutes.
2. Meanwhile, prepare the filling: melt a knob of butter in a pan, add 100 g washed fresh spinach, season with salt, and cook until just wilted. Remove from heat.
3. In a bowl, combine 300 g cow's milk ricotta with the cooked spinach, a generous grating of Parmesan, black pepper, and a pinch of salt. Mix well.
4. Transfer the ricotta-spinach mixture into a piping bag (or use a spoon).
5. Roll out the rested pasta dough into a thin sheet, about 1-2 mm thick, using a rolling pin or pasta machine.
6. Cut the pasta sheet into squares of about 10 cm per side. Moisten the edges of each square with a little water.
7. Pipe a small mound of filling in the center of each square, creating a slight indentation (a 'nest').
8. Carefully crack one fresh egg into the nest on top of the filling, taking care not to break the yolk.
9. Fold the pasta over the egg and filling, pressing out any air. Seal the edges firmly with the tines of a fork.
10. Bring a large pot of salted water to a rolling boil. Gently drop the ravioli into the water and cook for 3-4 minutes or until they float and the pasta is al dente.
11. Meanwhile, melt plenty of butter in a large pan. When the ravioli are cooked, transfer them directly to the butter, add a generous amount of grated Parmesan, and toss gently to coat.
12. Finish with shaved white truffle (optional). Serve immediately, with extra Parmesan on the side.