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1
In a non-reactive bowl, combine 1/2 the truffle shavings, the Parmigiano, the ricotta and the spinach, mix well, and season to taste with nutmeg, salt and white pepper.
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2
Set aside.
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3
Roll out the pasta dough to the thinnest setting on a pasta rolling machine.
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4
From the thin pasta sheet, cut 12 circles with a 6-inch diameter.
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5
Set 6 of the circles on a sheet tray dusted with flour, cover with plastic wrap and set aside.
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6
In the center of each of the remaining 6 circles, mound an equal portion of the ricotta mixture.
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7
With the back of a small ladle or spoon, hollow out a well in the center of each mound.
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8
Carefully break the eggs, 1 at a time, into a small bowl, and transfer 1 yolk and a bit of white into the center of each well.
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9
It is imperative that the yolk remain unbroken.
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10
Cover each filled circle of pasta with an unfilled circle, and press the edges together with fingers to seal.
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11
Bring 6 quarts of water to a boil and add 2 tablespoons salt.
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12
Gently, using a wide spatula, lower each ravioli into the water to cook for 2 minutes.
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13
Remove from the water and place gently into a 12 to14-inch saute pan with the remaining butter, shave the remaining truffle over, add a generous grating of Parmigiano-Reggiano and carefully put 1 on each plate.
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14
Mound 3 1/2 cups of the flour in the center of a large wooden cutting board.
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15
Make a well in the middle of the flour and add the eggs and the olive oil.
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16
Using a fork, beat together the eggs and oil and begin to incorporate the flour, starting with the inner rim of the well.
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17
As you expand the well, keep pushing the flour up from the base of the mound to retain the well shape.
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18
The dough will come together when half of the flour is incorporated.
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19
Start kneading the dough with both hands, using the palms of your hands.
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20
Once you have a cohesive mass, remove the dough from the board and scrape up and discard any leftover bits.
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21
Lightly reflour the board and continue kneading for 6 more minutes.
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22
The dough should be elastic and a little sticky.
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23
Wrap the dough in plastic and allow to rest for 30 minutes at room temperature.
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24
Roll or shape as desired.
