200 g Tipo '00' flour (pasta flour), plus extra for dusting
6 free-range eggs
200 ml fresh ricotta
Zest and juice of 1/2 lemon
4 thyme sprigs, leaves picked and finely chopped
Gewürzhaus Black Truffle Salt
Gewürzhaus Himalayan Pink Salt, for salting water
100 g unsalted butter
12 sage leaves
Instructions
Place the flour in a bowl and add 2 of the eggs. Use your hands to combine the flour and eggs to create dough. Knead for about 5 minutes until the dough has all come together, then wrap in cling film and place in the fridge to rest for 30 minutes.
Meanwhile, beat the ricotta, lemon zest, thyme leaves, and 1/2 teaspoon of the truffle salt together with a wooden spoon. Taste and adjust salt if necessary. Set aside.
Cut the dough in half and roll it through a pasta machine, gradually reducing the thickness until very thin and shiny. Dust with flour as needed.
Lay one sheet of pasta on a floured surface and place four mounds of ricotta mixture on it, spaced apart. Make a well in the center of each mound.
Carefully separate the egg yolks from the whites and place one yolk into each well. Sprinkle with a pinch of truffle salt. Brush around the ricotta with water or lightly beaten egg white.
Cover with the second sheet of pasta and press around the ricotta to seal, ensuring no air pockets remain. Cut into individual ravioli.
Bring a large pot of salted water to a boil. Cook the ravioli for about 2 minutes until tender, then drain.
In a frying pan, melt the butter over medium heat until nutty and brown. Add sage leaves and fry until crisp. Stir in lemon juice, then spoon over the cooked ravioli.
Notes
Ravioli can be delicate; handle gently when boiling and serving.
Adjust seasoning and quantities of truffle salt according to taste.