Italian Ravioli with Egg Yolk (Uova da Raviolo)

Ingredients:

For the test:

• Flour - 3/4 cup
• Eggs - 1 piece
• Salt - 1/4 teaspoon
• Olive oil - 1/2 tablespoon
• Warm water - 1/4 tablespoon

For the filling:

• Cauliflower (small) - 1/4 head
• Olive oil - 4 tablespoons
• Ricotta cheese - 1/4 cup
• Parmesan cheese (grated) - 1/4 cup
• Truffle oil – 1/2 tablespoon
• Salt and pepper to taste
• Eggs - 2 egg yolks plus 1 egg white

Preparation:

1. To prepare the dough, pour flour into a small bowl, make a well in the center, beat in an egg, add salt, oil and water, and mix with a fork.
2. Using your hands, form the dough into a ball, transfer it to a floured surface, and knead for about 10 minutes until the dough is elastic. Cover the bowl with a towel and let it rest for 15 minutes.
3. Preheat oven to 180°C (350°F), toss the cauliflower florets with 2 tablespoons of olive oil, spread them on a baking sheet, and cook until tender, about 25 minutes. Remove from the oven, let cool, and puree in a food processor.
4. In a separate bowl, combine ricotta cheese, Parmesan cheese, truffle oil and cabbage puree, season to taste with salt and pepper.
5. Dust a work surface with flour, roll out the ravioli dough, using a jar as a template, and cut out two round shapes (or two squares). Place a heaping teaspoon of filling in the dough, make a well in it, and place an egg yolk in it. Brush the edges of the ravioli with egg white. Carefully fold the dough over the filling, being careful not to create any air pockets, and seal the edges.
6. Cook the ravioli for about 2 minutes. Serve with 1 tablespoon of olive oil, sprinkle with grated Parmesan cheese, and season with salt and pepper.