Miso Egg Yolk Ravioli in Sage Brown Butter

For the pasta dough: 

125 g 00 flour

1 egg

2 egg yolks

Semolina flour for dusting

For the filling: 

100 grams ricotta

1/2 tsp miso 

50 grams parm, grated

Zest of 1/2 blood orange (start with less and add more to taste) 

Salt if needed

Egg yolk

For the sage butter: 

50 g butter

A few sage leaves

Make the pasta dough: 

1. Whisk the egg and egg yolks.

2. Sieve the flour into a blender or food processor. 

3. On low speed slowly drizzle in the eggs. 

4. Once the dough has come together and looks like large flakes, has no flour left, and can easily come together, move it onto a lightly floured surface and knead for 1-2 minutes until it comes together into a smooth ball. Wrap in cling film and let rest for at least 30 minutes.

Make the filling: 

1. Combine all of the ingredients, adding more orange zest, miso, parm or salt as needed. 

Shape the pasta: 

1. Once rested, roll the pasta dough into sheets: 

1. Cut the dough into 2 so it’s easier to roll out. Flatten one piece of dough into a rectangle shape.

2. Roll the dough through the largest setting on your pasta machine, fold each side into the middle, and then fold the dough in half again. 

3. Flatten this piece of dough again and roll on the largest setting and repeat the folding one more time. 

4. Continue to roll the dough until you reach the second-to-last setting on your machine or until the dough is almost transparent and about 1 mm thick.

5. Place about 2 tbsp of the filling onto a sheet of the dough. Make a well in the center of the ricotta filling and place an egg yolk in the center. Top with another sheet of pasta dough and make sure to press all the air out. Using a round cutter, cut the raviolo into a circle shape. Make sure to press out all air and tightly seal the edges. 

6. Place the raviolo over semolina flour and allow to dry out. 

Boil the water and make the sage brown butter: 

1. Boil a pot of heavily salted water.

2. Place the butter into another pan. Allow it to melt and start bubbling.

3. Add the sage in and let it cook until crispy. 

4. Once the sage is crispy remove it from the pan and brown the butter slowly. Once it’s a deep golden brown color remove it from the heat. 

5. Cook your raviolo in the boiling water for about 3 minutes or until al dente. 

6. Toss in the warm brown butter and serve with the crispy sage.