Truffle Ravioli

1 large egg
12 ounces of ricotta, drained of most of its liquid
2 ounces of grated black truffle
Uncooked pasta dough, divided
Unsalted butter, melted
Grated pecorino
1 bunch of flat-leaf parsley, chopped
Salt

Beat the egg and mix it with the ricotta. Add a pinch of salt and then the ricotta. Mix well.

Roll out half of the pasta dough to form a sheet. Arrange little balls of the ricotta filling at regular intervals along the sheet. Roll out the other half of the pasta dough and cover the first.

Using a round cutter cut out the ravioli, pinching the edges to make sure they are well sealed.

Boil the ravioli in lightly salted water until they float.

Drain the cooked ravioli and dress with butter, pecorino, and a little chopped parsley.

Serve.