Directions

1. In a medium bowl, whisk together flour and salt. Pour flour mixture out onto a clean surface. Using your hands, make a well in center of flour. Crack eggs into well and use a fork to slowly whisk flour into eggs until a shaggy dough forms.
2. Use your hands to knead dough until smooth and no longer sticky, about 5 minutes. Add flour to surface as necessary to keep dough from sticking. Wrap dough tightly in plastic wrap and refrigerate for at least 1 hour.
3. When ready to roll pasta, cut dough into quarters. Wrap all but 1 back in plastic wrap and place back in refrigerator.
4. On a lightly floured surface, roll uncovered dough into a long rectangle that’s a little less wide than the width of your pasta roller. Set pasta roller to widest setting and pass the rolled out dough through 3 times. Fold short ends of dough to meet in center of rectangle, then fold in half so that the dough is in quarters. Roll pasta dough out so the dough is once again only slightly less wide than the width of your pasta roller. If your dough is springing back too much, cover it with a kitchen towel and let rest 10 minutes. Repeat the rolling and folding process until the dough is very smooth, 3 to 4 more times.

5. Reduce setting by one degree and run pasta dough through once, then reduce setting by one degree after each run through until you’ve reached the desired thickness of pasta. About 1/16 of an inch thick for regular pasta and 1/32 for filled pasta. (On a Kitchen Aid mixer attachment we stopped on setting 5 for regular pasta.) Run the pasta dough through twice on the last desired setting. If your pasta sheet becomes too long to work with, cut it in half. Repeat with remaining dough in refrigerator. Keep rolled out dough covered with a clean kitchen towel.

6. In a medium bowl, combine the ricotta, Parmigiano, parsley, Truffles (zest/ shaved) and 2 whole eggs; mix well and season with salt.

7. Dust a clean work surface lightly with all-purpose flour and lay out two sheets of pasta about 12 inches long; brush them lightly with water. Equally space 4 dollops of the ricotta mixture on each pasta sheet; then use a spoon to make a "nest" or small hole in the center of each dollop. Carefully separate the remaining eggs (reserve the whites for another purpose) and put a yolk in each ricotta "nest"--the ricotta should lovingly nestle each yolk (if a yolk breaks, scoop it out with a spoon and don't use it).
8. Cover the ricotta nests and egg yolk with another sheet of pasta. Use your index fingers to press around each ricotta nest to seal the edges, then use a fluted ring cutter or dough roller to cut around each ravioli (they should be 3 to 4 inches in diameter). Reserve the ravioli on a tray generously dusted with flour.

9. Bring a large pot of well-salted water to a boil. In a large sauté pan, melt half the butter (you're going to use the remainder for your next batch); season with salt and toss in half the sage. Bring this to a boil and reduce to simmer.

10. Add 4 of the ravioli to the boiling water and cook for 3 minutes. Using a spider or slotted spoon, carefully transfer the ravioli from the water to the pan with butter and cook for 2 to 3 minutes. If the sauce reduces too much, add a few drops of the pasta cooking water. The sauce should cling to the ravioli in a buttery hug.

11. Transfer the ravioli to serving plates, spoon a little extra sauce over each one, and finish with a sprinkle of grated Parmigiano.  And more shaved truffles. Repeat with the remaining ravioli.