Egg Yolk Ravioli

Egg Yolk Ravioli is something special. When you cut into that tender homemade pasta dough, the yolk runs out, mixes with the sage brown butter, and basically sauces itself. Use farm-fresh eggs if available for that delightful bright orange yolk!

Ingredients:
For the dough -
2 cups all cups AP flour
3 whole eggs
2 egg yolks
1 tsp kosher salk
2 TBS olive oil
herbs of your choice to laminate cut into small pieces, be careful to remove all stems
water to seal edges

Filling -
2 cup low-moisture ricotta
1/4 cup grated pecorino cheese
1 tsp kosher salt
3 tsp fresh ground pepper
4 egg yolks

Sage Brown Butter -
1 stick unsalted butter divided in half
pinch kosher salt
12 sage leaves
1 sprig thyme
2 cloves garlic smashed

Equipment:
strainer
bench scraper
spatula
tea towel
piping bag
scissors
large pan to boil pasta
small sauté pan for brown butter
large slotted spoon
pasta machine (manual or electric)
pastry brush
fork or whisk
high walled container

[tomthalon]

So elegant. What would we do without (bacon and) eggs to always make everything better?