DUCK EGG RAVIOLI, SHEEP'S MILK RICOTTA AND ALMOND BROWN BUTTER

DUCK EGG RAVIOLI, SHEEP'S MILK RICOTTA AND ALMOND BROWN BUTTER image

Number Of Ingredients 26

Ingredients
Ravioli Filling
2 cups sheep's milk ricotta
Zest of 1 Orange
1 cup fresh parsley, minced
1 tablespoon grated Parmesan cheese
Freshly ground black pepper
4 duck egg yolks
Egg Yolk Pasta Dough, recipe follows
Sauce
5 to 7 leaves sage
4 tablespoons unsalted butter
1/2 cup slivered almonds
Juice of 1/2 orange
1 tablespoon Parmesan cheese
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Egg Yolk Pasta Dough
1 1/2 cups (7 ounces) 00 or all-purpose flour
1/2 teaspoon kosher salt
9 large duck egg yolks
1 teaspoon extra-virgin olive oil
Rice flour or Wondra flour, as needed for dusting the cut pasta

Steps:

Filling:Mix ricotta, orange zest, parsley, Parmesan cheese,ground black pepper. Lay the pasta dough out in long sheets. Place 4 dollops of ricotta along sheet pasta, 5" apart. Form mixture into "nests" place duck egg yolk in each. Using a spray bottle, mist pasta with water to seal. Lay 2nd sheet of pasta over 1st,use ring cutter to seal. Dust tray with flour,transfer ravioli to tray. Freeze until needed.Bring salted water to boil,cook 2-3 min, do to overcook. For the sauce: Add butter to saucepan over high heat; add sage & almonds. When brown,Squeeze in OJ,add ladleful of pasta water. Add Parmesan cheese. Scoop ravioli out,place into sauce, toss to coat. Transfer to plates,finish with extra-virgin olive oil & sprinkle of Parmesan cheese.