Uovo in Raviolo

Ingredients

• 200 grams Tipo '00' flour
• 2 large eggs
• pinch of salt
• 5 ounces ricotta
• 1 ounce Parmesan, finely grated
• 1/2 teaspoon lemon zest, finely grated
• 1/2 teaspoon truffle oil
• pinch of freshly grated nutmeg
• salt and freshly ground pepper, to taste
• 12 egg yolks
• 4 ounces pancetta, chopped
• 1/4 cup shallot, finely chopped
• 4 tablespoons unsalted butter
• 1/2 cup dry white wine
• juice from 1/2 lemon
• fresh parsley, to garnish

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