Get all of your ingredients together and put on a pot of water to boil.  Separate your eggs and keep yolks in separate plates to make it easier to insert them into your ravioli.  Be gentle as you need to keep them intact.

In a bowl, mix together ricotta, grated cheese, salt and pepper and egg whites

On a floured board, separate the dough; place a tbsp of ricotta filling onto each piece of dough and make an indent and slide a yolk onto each cheese dollop.

Meanwhile, over medium high heat, cook butter until it begins to brown but watch that it doesn't burn.  Also, salt your pasta water as it comes to a boil.

Using some of the leftover egg whites (or even water), brush the edges of the ravioli with egg white/water and then place another piece of dough on top, making sure to push out as much air as possible but ensuring you haven't  squeezed out any of the ricotta (that will make it difficult to seal); make sure you press down to tightly seal the dough.

Carefully place/slide the ravioli into the pot of boiling water and cook for a few minutes.  Turn the ravioli over (yolk side down) and cook for an additional 30 seconds).

Slide the ravioli into the browned butter, using a spoon to drape some of the browned butter on top of the ravioli;  cook for just one minute.

Place on a plate and top with a few shavings of asiago, then top with a good grating of freshly ground pepper and a drizzle of truffle oil.