Ravioli di spinaci e fegatini di pollo
Spinach ravioli with chicken liver

Serves 4
This simple filling transforms a classic pasta into a heavenly delicacy.

Filling
Clean the spinach. removing stems. Place the leaves in a pot or large saucepan without adding anything. Cook over low heat until the moisture has evaporated. Set aside.

Heat 1/2 tabIespoon of butter in a skillet, then sauté the chicken livers for one minute, just until they turn pink inside. Remove from heat, slice, and allow to cool. In a food processor. coarsely chop and mix the liver, the spinach, the truffles, and the egg. Put the filling in a bowl, adding the remaining butter. Season with salt and pepper to taste. Refrigerate, allowing mixture to harden slightly.

Ravioli
Divide the dough in two. Feed the dough through the pasta machine, dusting with flour to prevent sticking, until thin sheets of pasta dough have been produced. Place half of the stretched dough on the work surface. Drop a bit - about the size of a walnut - of the spinach, liver, egg, and truffle mixture, at 2" intervals between each ravioli. Using a small paintbrush, brush with beaten egg between fillings. Cover with the other half of the pasta. Press down on the edges with your fingers, thus eliminating air pockets. Cut the ravioli with a ravioli cutter (a small wheel with teeth) in 2" x 2" squares.

Bring a large pot of water to a rolling boil. Add the ravioli and cook 6 to 8 minutes, or until al dente. Remove from heat and drain well. Place the pasta in a skillet; add butter and one or two tablespoons of water. Remove from heat and add the grated cheese and julienned black truffles.