Danielle Dixon

Egg Yolk Ravioli with Rocket and Sage Butter

Serves 4

Ingredients

Pasta
200g Pasta Flour
2 Whole Eggs

Filling
100g Fresh Ricotta
2 Rashers of Prosciutto
8 Small Egg Yolks
Salt and Pepper

Salad
150g Rocket
4 Slices Prosciutto
16 Sage Leaves
100g Butter
Olive Oil
Lemon Juice

Method:

Pasta-

1. Combine flour and eggs in a bowl and mix until combined.
2. Tip onto bench and knead for 10 min.
3. Wrap in cling film and rest for 20min

Filling-

1. Grill prosciutto until crispy and crumble 2 rashers into a fine crumb.
2. Allow to cool and add to ricotta.
3. Season well.
4. Place a largepot of water on to boil, add plenty of salt.

Assembly-

1. Laminate pasta by running through widest setting and folding in thirds three times.
2. Gradually reduce pasta machine settings until thinnest setting achieved.
3. Cut 16 rounds out of pasta sheets and cover with a cloth until ready to use.
4. Take 1 tablespoon of ricotta and place on eight pasta rounds, moisten with water around edges.
5. Make a well in the ricotta and place an egg yolk in each well.
6. Place a pasta round on top and seal by pressing a fork around edges.
7. Melt butter in a pan over a medium heat and add sage leaves, fry until crispy and browned.
8. Place pasta into water, being careful not to over crowd the pot. They should only take 1 minute to cook.
9. Serve on a bed of rocket that has been dressed with olive oil and lemon juice with crispy prosciutto on top and sage leaves and browned butter YUM!