About 6 servings

Ingredients:

Stuffing:

• 1 3/4 pound Yukon gold potatoes
• 2 tablespoons Selezione Truffle Sauce
• 3 egg yolks
• 1 tablespoon chopped Italian parsley
• 1 tablespoon chopped sage or chives
• 1/2 cup aged Parmigiano-Reggiano DOP, grated
• salt, freshly ground pepper to taste

Pasta

• 3 cups unbleached flour, or 1 1/2 cups unbleached and 1 1/2 cups Antimo Caputo 00 (Doble Zero) flour
• 1/4 cup Semola Grano di Duro (semolina), preferably very fine
• 3 large eggs
• Pinch of salt

Sauce 1

• 1/4 cup Frantoia Extra Virgin Olive Oil
• 1/4 cup Delitia Butter of Parma
• 1/2 cup Aged Parmigiano-Reggiano DOP, grated

Sauce 2

• 1 pint Fresh Basil Pesto

For stuffing: peel potatoes and cut into quarters, place in saucepan and cover with cold water. Bring to a boil, and cook at medium high for 10-12 minutes until potatoes are tender. Drain, and return to pan. Set over very low heat for a few minutes, shaking pan until potatoes dry out a little. Mash the potatoes. Stir egg yolks with a fork in a bowl, add mashed potatoes, truffle sauce, Parmigiano-Reggiano, parsley, sage or chives, salt and pepper. Refrigerate until ready to use.

Make the Pasta: Beat eggs with a fork just until yolks and whites are combined. In a large bowl, pour in the flour and semolina and make a well in the center. Pour in eggs and salt, and then begin incorporating flour into eggs, using a fork. When a rough dough forms, turn it out onto a well-floured board. Knead vigorously, folding the dough over and slapping it against the board. After 10 minutes of kneading, you should have a smooth, flexible dough. Divide dough into 3 flat cakes. Let rest for 30 minutes, wrapped in plastic wrap. 

Set pasta machine at widest setting. Working with one piece at a time, flatten the edge of one piece of dough and run through the machine. Fold the dough into thirds, as a business letter, and then run through again on wide setting. Begin to reduce the setting, and run the pasta through each setting down to the next to last (usually 2). Lay the pasta sheet out on a floured board, and place 1 heaping tablespoon of stuffing on the dough 1 inch from the edge, allowing 2 inches between the dots of stuffing. Fold the side of the dough over the stuffing, and using a ravioli cutter, cut the dough along the long edge 1 inch from stuffing through both layers of dough. Then cut in between the dots of stuffing to form ravioli.

Continue with rest of sheet of dough; roll out and fill remaining dough, filling each sheet as soon as it is rolled out (otherwise dough will dry out and won't be soft enough to fill or stick together.)

Bring a large pot of well-salted water to boil, and carefully drop in ravioli. Cook for 8-10 minutes until ravioli bob to surface. Carefully drain. Add sauce immediately and toss lightly.

For Sauce 1: Over low heat, melt butter into olive oil. Drizzle over cooked ravioli. Then sprinkle with Parmigiano-Reggiano.

For Sauce 2: Bring Fresh Pesto Sauce to room temperature. Toss very lightly with cooked ravioli.