Skill Level: Advanced
Servings: Makes 4
Nutrition Information (per serving):
Serving Size: one of four
Calories: 791
Total Fat: 49g
Saturated Fat: 23g
Carbohydrates: 57g
Dietary Fiber: 6g
Sugar: 6g
Protein: 32g
Cholesterol: 572mg
Sodium: 436mg
Total Time: 1 hour 30 minutes
Prep Time: 1 hour
Rest/Inactive Time: 20 minutes
Cooking Time: 10 minutes
Ingredients
For the Filling:
- 2 cups ricotta made from sheep's milk
- Grated zest from 1 orange
- 1 cup fresh parsley, finely chopped
- 1 tablespoon grated Parmesan
- Freshly cracked black pepper, to taste
- 4 duck egg yolks
- Egg Yolk Pasta Dough (recipe below)
For the Sauce:
- 57 fresh sage leaves
- 4 tablespoons unsalted butter
- 1/2 cup slivered almonds
- Juice of half an orange
- 1 tablespoon Parmesan cheese
For the Egg Yolk Pasta Dough:
- 1 1/2 cups ("00" or all-purpose flour, approx. 7 ounces)
- 1/2 teaspoon kosher salt
- 9 large duck egg yolks
- 1 teaspoon extra-virgin olive oil
- Rice flour or Wondra flour for dusting, as required
Instructions
- Prepare the Ravioli Filling: In a bowl, combine the ricotta, orange zest, minced parsley, Parmesan, and a generous grinding of pepper. Stir together until thoroughly mixed. Set aside for filling.
- Forming Ravioli: Roll the pasta dough into long, thin sheets on your work surface. Working efficiently, spoon four small mounds of ricotta filling across one sheet, each spaced roughly five inches apart. With your finger or the back of a spoon, gently make a small depression (or "nest") in the center of each ricotta moundthis will hold a duck yolk.
- Add Egg Yolks: Carefully nestle one duck yolk into each ricotta nest.
- Seal and Cut Ravioli: Lightly mist the dough surrounding the fillings with water (a spray bottle works well) to help seal. Drape a second sheet of dough over the first, centering gently. With a round pasta cutter or ring mold, cut out each raviolo, sealing the edges gently with your fingers to secure tightly.
- Chill the Ravioli: Dust a half-sheet tray with flour to keep the pasta from sticking and arrange the ravioli on top. Transfer the tray to the freezer and keep frozen until you are ready to cook.
- Cooking the Ravioli: When ready to assemble the dish, bring a large pot filled with salted water to a rolling boil. Gently drop in the ravioli and cook for 2-3 minutes, making sure they stay al dente and don't overcook.
- Make the Almond Brown Butter Sauce: In a wide saucepan over high heat, melt the butter. Once melted, add the sage and almonds and allow the butter to brown and become fragrant. Squeeze in the citrus juice and pour in a ladleful of the pasta cooking water. Stir in the Parmesan.
- Finish and Serve: Using a slotted spoon, transfer the cooked ravioli straight from the water into the pan with the sauce. Gently toss to coat. Plate the ravioli and spoon over more sauce. Drizzle with a bit of olive oil and another pinch of Parmesan.
How to Make Egg Yolk Pasta Dough
- Combine and Knead: Pile the flour on a board or countertop and sprinkle the salt over it. Form a well in the center, pour in the yolks, and add the olive oil. Poke each yolk to break them, then with either your fingers or a bench scraper, gradually draw flour from the edge into the yolks. Keep working this way until everything is incorporated and the dough comes together. Knead gently just until it forms a cohesive mass (it should be firm, slightly crumbly, and thick). Shape into a rectangle about 1/2-inch thick, cover with a damp towel, and allow to rest for 10-30 minutes.
- Roll Out the Dough: Divide the rested dough into four smaller pieces, keeping all but one covered to retain moisture. Slightly flatten one piece at a time by hand; if it's too dry, dab it lightly with a little water. Run the dough through your pasta machine on its widest setting several times until smooth and flexible. Repeat with the other pieces. Adjust the rollers one notch narrower with each pass, running the dough through once each time, until the pasta sheets are the desired thinness.
- Cut, Portion, and Store: Using a knife or the pasta machine's cutter, trim the sheets into your required shapes. Toss with rice flour to prevent sticking. The pasta can be left on the counter covered with parchment or a dry towel for up to half a day. Alternatively, dust with extra flour and freeze in bags for up to one month.
Tips
- Indulge in the luxurious silkiness of this egg yolk pasta dough, crafted from rich duck yolks for the silkiest textureideal for enclosing precious fillings like these.
- Freezing the ravioli post-assembly preserves their elegant shape and prevents sticking, ensuring picture-perfect results.
- Elevate your next dinner party with this decadent dish, paired with a crisp white wineit's an irresistible appetizer that wows every guest.
