If ever there were a truly voluptuous dish in modern Italian cuisine, this would be it. It was created by Nino Bergese, chef to the last king of Italy, and then passed on to Valentino Mercattillii of San Domenico restaurant in Imola, outside of Bologna. When Tony May introduced it at his restaurant, it became the centerpiece for exquisite Italian cooking never before seen in the United States. It deserves full tilt, spare-no-expense hedonism.
- In a bowl, mix spinach with ricotta, half the Parmigiano and one egg.
- Season with nutmeg, salt and pepper.
- Roll out dough fairly thin and cut eight four-inch circles and place on
- Place equal portions of mixture on four rounds.
- Separate yolks from the whites of the remaining four eggs.
- Make an indentation in each mixture, place one yolk in the indentation and
- Brush the edges of the pasta circles with water, cover with remaining circles
and press together.
- Boil for three minutes in salted water.
- In a saucepan, heat butter until light brown in color.
- Drain ravioli, sprinkle with remaining Parmigiano, then pour the butter
- Shave white truffles over each ravioli.