Herb and Egg Yolk Raviolo

Pasta Dough: 

1 Lb. all purpose or Whole wheat flour

4 cage free large eggs plus one yolk

1/4 C Coratina Olive Oil

1 teaspoon salt

In a large mixing bowl, sift flour and salt together. Then add the eggs one at a time, combining each egg completely before adding the next. Then mix in the olive oil and combine until a dough forms. Toss any extra flour. Need the dough for about 4-5 minutes or until it springs back up then you press a thumb into it. Place in the fridge in plastic wrap. 

Filling:

1 C Ricotta Cheese

6 egg yolks (whites reserved)

4 large leaves of basil

2 large leaves of sage

1/4 Cup toasted pine nuts

salt and pepper to taste 

In a medium mixing bowl, mix together the ricotta cheese, 2 egg whites, chopped herbs, pine nuts and salt and pepper until combined. Keep Refrigerated until ready to assemble. 

Assembly:

Take your ball of pasta dough and divide it into 4 equal parts. cover the remaining dough back in plastic wrap. Roll your dough using a pasta machine until you reach #4 or #5 on your machine. divide each sheet into 6 inch squares. take one of the squares and place a tablespoon of the filling in the center and make a well using the spoon. Place the egg yolk in the well. If the egg yolk breaks scoop it out and place another there. use the egg whites the you reserved to brush the edges of the pasta and lay another square on top and seal the edges using your fingers. 

Cooking: 

In a large pot bring water and a pinch of salt to a boil. In a large skillet melt 4 tablespoons of butter 3 large sage leaves 1 clove of garlic and 2 tablespoons of 18 year old Traditional balsamic vinegar over low heat. Place the raviolo in the boiling water and cook for 2-3 minutes. with a slotted spoon remove the raviolo and place in the skillet. spoon over the butter and herbs for an additional minutes carefully remove and plate. Serve Immediately.