Truffle Ravioli with Mushrooms and Sage

• Begin by mixing together the ravioli filling: In a small bowl, stir together the ricotta, truffle cheese, and egg.
• Set up your pasta machine with the lasagna attachment on and add the flour.
• Turn it on and add the liquid.
• Lay the pasta sheets on parchment lined pans and cover with plastic wrap.
• Cut each pasta sheet into two and a half inch wide rectangles, and top half with a teaspoon of filling. Paint the edges with the beaten egg white and press another cheese free rectangle on top. Press all around the edges with first your finger, and then a fork. Place them back on the pans and cover with plastic.
• Bring a large pot of salted water to a small boil. Meanwhile make the sauce: In a large skillet melt the butter, and cook the mushrooms on medium heat until they're browned, for about ten minutes. Add the sage. Keep warm.
• Add the ravioli to the barely boiling water. Simmer for about seven minutes. Drain and add to the sauce. Drizzle with the oil, and toss with the cheese.

For the Ricotta and Parmesan Ravioloni:

• On a large cutting board, place the flour in a large mound. Make a crater in the center and add the eggs, olive oil, and salt. Using a fork, slowly incorporate the flour into the eggs. When the dough becomes very thick, use your hands to finish mixing the dough. You may not need all the flour for your dough.
• Knead the dough for 5 minutes or until it's smooth. Cover it with a bowl and let it rest for 30 minutes. Meanwhile, mix the ricotta, Parmesan, egg yolks, and salt together, for your filling.
• Cut the dough into 6 equal pieces. Cover 5 pieces with a towel. Roll the sixth piece into a small rectangle, dust it with flour, and feed it into the pasta machine, on the thickest setting. Repeat feeding it through the machine, using a narrower setting each time, until the dough is very thin. Repeat with the remaining 5 pieces. After you roll out each piece of dough, cover it very loosely with plastic wrap.
• Lay out one strip of dough at at time, and put teaspoons of filling in a line, about two inches apart, in the upper half of the dough strip. Dab water all around the cheese, fold the bottom of the dough on top of the cheese, and then cut it with a pastry or pizza wheel.
• Bring a large pot of salted water to a boil, and cook the ravioloni in 4 batches for about 5 minutes each. Drain and serve with Pomodoro Sauce.

For the Pomodoro Sauce:

• In a three quart saucepan, half filled with boiling water, simmer the tomatoes for three minutes, or until their skins have loosened.
• Drain and peel the tomatoes, and chop them up.
• In a large Dutch oven, heat the butter and oil and cook the onion, and garlic until they're softened. Add the tomatoes and the rest of the ingredients, and simmer for 25 minutes, stirring frequently.