Ingredients:

For the Pasta Dough:

- 300g all-purpose flour
- 3 large eggs
- 1 tablespoon olive oil (15ml)
- Pinch of salt

For the Filling:

- 200g ricotta cheese
- 50g grated Parmesan cheese
- 1 tablespoon truffle oil (15ml)
- 1 tablespoon chopped fresh
parsley (15ml)
- Salt and pepper to taste

For the Brown Butter Sauce:

- 100g unsalted butter
- Fresh sage leaves for garnish
- Grated Parmesan cheese for serving 
 



Instructions:

1. In a mixing bowl, combine the flour and salt. Create a well in the centre and add the eggs and olive oil. Slowly incorporate the flour into the wet ingredients until a dough forms.

2. Transfer the dough onto a lightly floured surface and knead for about 5 minutes until smooth and elastic. Wrap the dough in plastic wrap and let it rest for 30 minutes.

3. Meanwhile, prepare the filling. In a bowl, combine the ricotta cheese, grated Parmesan cheese, truffle oil, chopped parsley, salt, and pepper. Mix well until all the ingredients are thoroughly combined. Set aside.

4. Divide the pasta dough into two equal portions. Working with one portion at a time, roll it out into a thin sheet using a rolling pin or pasta machine.

5. Place small spoonfuls of the filling onto the rolled-out dough, leaving enough space in between each spoonful. Moisten the edges of the dough with water and place another sheet of rolled-out dough on top.

6. Gently press around each mound of filling to seal the ravioli. Use a sharp knife or a ravioli cutter to cut out individual ravioli squares or shapes.

7. Bring a large pot of salted water to a boil. Add the ravioli and cook for about 3-4 minutes, or until they float to the surface. Remove the cooked ravioli using a slotted spoon and set aside.

8. In a separate saucepan, melt the unsalted butter over medium heat. Continue cooking the butter until it turns a golden brown colour and releases a nutty aroma. Be careful not to burn it.

9. Add the cooked ravioli to the brown butter sauce and gently toss to coat them evenly.

10. Serve the truffle ravioli in individual plates or bowls, garnished with fresh sage leaves. Sprinkle with grated Parmesan cheese for an extra touch of flavour.