White Truffle Ravioli

This is an easy luxury. The dough is half egg yolk, half flour; the filling is fresh ricotta and a smattering of white truffle. No herbs or mushrooms to clutter up the perfect ballet here. The truffle is, of course, a huge extravagance. So, check the truffle carefully to remove any dirt or sand. Then, using a sharp knife, carefully shave off the outer layer of the truffle. This will be the base for the filing. The remaining truffle will be shaved on a truffle slicer at the last minute.