Ricotta cheese ravioli with truffle

Ingredients

To serve four:
gr 500 (1lb 2oz) fresh ravioli with ricotta cheese filling
gr 30 (1 oz.) grated Parmesan cheese
gr 45 (approx. 1 oz.) butter
white truffle
chicken or beef stock
salt to taste

Method

Cook the ravioli "al dente" in plenty of boiling salted water. Drain and return to the stove for a few minutes, adding the butter and white truffles diluted in a
little stock. Sprinkle with cheese and serve hot.