Ravioli Of Potatoes And Truffles

Preparation:

Preparation: Arrange the flour in a well, pour the eggs and the oil into the centre, mix the ingredients with a fork and then knead them until you obtain a homogeneous mixture. Cook the potatoes in boiling salted water, drain them, peel them, mash them in a potato masher and collect them in a saucepan. Put them on low heat and let them dry without sticking to the bottom. Pour the milk, which must be boiling, add salt, mix until you obtain a puree of the right density. Add the Fontina, continue to mix until it is incorporated. Turn off the heat, add the egg yolk, peel the truffle, cut it into small cubes and add it to the purée. Roll out the thin dough, cut it into 8 cm wide strips and arrange a little filling; cut the dough into many squares, fold them into a triangle pressing on the edges. Cook the ravioli in salted water, and drain them gently. Melt the butter in a large pan, brown the sage, then season the ravioli. If they didn't all fit in the bowl, pass them in two times adding more butter. Serve the ravioli sprinkled with grated Parmesan.