Whipped Ricotta Malfatti

In a large bowl combine all the ingredients (Whipped Ricotta, slightly beaten eggs, all-purpose flour, Fiore Dolce, salt and pepper). Mix well to form dough.
Cover in plastic and refrigerate for 50 minutes to help dough (called also malfatti) hold together when cooking.
Bring a large saucepan of salted water to boil and cook malfatti (about 2 minutes or until float on the surface).
Take them out, drain and transfer onto a plate.
In a small pot, warm up truffle cream and cream over low heat (2-3 minutes).
Combine malfatti and stir vigorously until each one is coated with cream.
Once ready add sage and sprinkle with shaved Black Truffle (optional)
Serve immediately.