Ingredients for 7 portions of 4 ravioli each:

Pastry:
- 1 bag of Ginos preparation for gnocchi (COD. 06007),
- 2 eggs,
- 700 ml water.

Filling:
- 150 g Ginos mushrooms cream (COD. 03240),
- 40 g Ginos white truffle cream  (COD. 03243).

1. Blend all the ingredients for the pasta in a planetary mixer until you obtain a compact dough.
2. Take the mixture away from the basin and let it stand for 10 minutes.
3. Roll out the pastry on a slightly floured pastry board paying attention to keep a 3 mm thickness.
4. Create some pastry disks of 5/6 cm diameter using a mold and arrange them in pairs on a clean surface.
5. Blend the mushroom cream with the white truffle cream in a bowl.
6. Garnish a half of the disks with the mixture using a small spoon and close them with the remaining disks paying attention to seal it perfectly.
7. Cook the ravioli in pastry baskets or using a kettle paying attention not to break them.
8. The ravioli are cooked when the first of them will resurface.
9. Melt some butter in a baine-marie and use it to season the ravioli.
10. Finally sprinkle them with Parmesan cheese and serve.