Little mini ravioli filled with prosciutto & ricotta tossed in a simple Parmigiano butter sauce.

Difficulty Level: Moderate Total Time: 1.5 hours Serving Size: 2-4 servings Ingredients: Prosciutto Ravioli: 1 cup ‘00’ wheat flour 1/2 cup semolina flour 2 eggs, 3 yolks 1/2 cup whole milk ricotta 1/2 cup Mascarpone 1/4 cup Parmigiano Reggiano, finely grated 1/4 lb. Prosciutto di Parma Black Truffle Parmesan Cream Sauce: 3/4 cup heavy cream 2 tbsp. black truffle sauce or paste 2 tbsp. Parmigiano Reggiano, finely grated Shaved black summer truffle (optional) Directions: In a