• 500g flour
• 10 eggs
• 300g spinach
• 500g fresh ricotta
• 250g spinach
• 150g parmesan cheese
• 5 egg yolks
• Pinch of salt and pepper
• 50g black truffle
• 100ml truffle oil
• 2 cloves of garlic
Method1 For the dough, chop the spinach very finely before cooking.
2 Add all ingredients to a pasta machine and then put the pasta in the fridge for 30 minutes.
3 For the stuffing, cook the spinach in a pan with two garlic cloves and chop it all up after draining the liquid.
4 Mix the spinach with the ricotta, parmesan cheese, egg, truffle oil, salt and pepper and place in the fridge for 15 minutes.
5 Stretch the dough and cut into circles, putting the stuffing in the centre of each pasta parcel before closing.
6 Boil in a big pot of water until the pasta is cooked.
7 Plate up as pictured.
The chefName: Stefano Viola
Stefano has honed his culinary skills in several countries since graduating from the Institute of Hotel Tourism in Sardinia in 1992. His profession has taken him from restaurants in Gran Canaria and Tenerife to London and Kenya. Now in Dubai, the chef speaks four languages, but specialises in Italian cuisine.
To book a table at Bussola, Westin Dubai Mina Seyahi Beach Resort & Marina, call 04 399 4141