Ravioli di Ricotta con Salsa al Tartufo Nero di Périgord

Fresh egg pasta ravioli filled with Sicilian sheep's milk ricotta and lemon zest, served in a light black Périgord truffle sauce. A dish Ciccio defines as "a dialogue between two cultures that respect each other enough not to argue." The ricotta is imported weekly from a Ragusa producer. The truffle he buys in Paris for convenience.

"Every time I prepare it, I cry a little. It's a form of quality control."