Raviolo with Egg Yolk Truffle Butter

Ingredients

• 1 bunch spinach, washed well and dried
• 3 1/2 tablespoons unsalted butter, divided
• 1/2 cup fresh ricotta cheese
• 3 ounces freshly grated Parmigiano-Reggiano cheese, divided
• Pinch of freshly grated nutmeg
• Coarse salt and freshly ground white pepper
• 2 pieces Basic Pasta Dough
• 4 large egg yolks
• 2 ounces fresh or jarred white truffles or black truffles, shaved

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