Ingredients For pasta

• 500 g semolina
• 400 g egg yolks
• 30 g dry white wine
• 15 g extra virgin olive oil

Ingredients For the filling and seasoning

• 200 g potatoes
• 65 g mascarpone
• 25 g Parmigiano Reggiano Dop
• 3 g salt
• roast sauce
• White truffle

For the recipe of potato ravioli with roast sauce and white truffle, mix all the ingredients until the dough is firm and smooth. Form a loaf, wrap it in a foil and let it rest in the fridge for at least 1 hour.
FOR FILLING AND CONDIMENT: Cook the whole potatoes with the peel for about 50 minutes. Drain them, peel them still warm and whip them with the whisk (preferably in the planetary mixer), combining the mascarpone, parmesan and salt. You will have to get a fairly firm and malleable compound. Use it to form small spheres. Roll out the dough into long thin strips. Place the filling spheres along the strips 4 cm from each other.
Fold over the dough, press well around the spheres to let out any air and with the cutter wheel cut between one sphere and the other by rotating the raviolo and impressing the famous "plin" pinch. Boil the ravioli in plenty of boiling salted water for 2-3 minutes at the latest from boiling, toss with the hot roast sauce and complete with finely grated white truffle.

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