Preparation:

• For the creamed salad, blend the lettuce, oil and vinegar in a food processor to form a smooth creamy sauce. Pass through a fine sieve and chill. The olive oil will then be absorbed and the cream will become more stable.
• For the filling, boil the potatoes in their skins until tender. Drain, peel and mash. In a bowl, mix with the crumbled curd cheese and the raw onion, season with salt to taste and mix in the herbs. 
• In a separate bowl, mix the flour, salt and oil. Add just enough lukewarm water, a tablespoon at a time, to form a smooth dough. Leave it to rest in the fridge for 1 hour.
• Roll out the chilled dough thinly into a large rectangle. 
• Form small balls from the filling and place them at even intervals on one half the dough. Fold the dough over and gently press down between the filling. 
• Cut out the ravioli. Make sure there is no air left inside, or the ravioli will burst when coooked. 
• Crimp the ends of the dough (fold over a small piece and press down, fold over the dough next to it and press down, continuing until each is sealed). 
• Boil the ravioli in a large pan of salted water for about 10 minutes. Remove carefully using a slotted spoon.
• For the garnish, heat the butter in a frying pan and gently cook the ravioli. Finish with a shaving of white truffles and serve on the creamed salad.