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Episode 301: Tom's Audition Recipe: Ravioli

By Aaron Welsh | Dec 4th, 2014

Challenge: Auditions
Dish: Ravioli

Ingredients:
2 lb fresh pasta dough
12 quail eggs
1 cup ricotta
1 lemon, zested
2 oz salami, chopped
½ cup Parmesan
½ lb butter
2 tbsp lemon juice
12 sage leaves
Flour

Directions:

Roll dough to level 6 on a roller.

Mix ricotta, Parmesan, lemon zest and salami.

Lay out bottom layer on well-floured table.

Spoon on a dab of cheese mix and make an indentation with your thumb. Repeat 12 times.

Separate egg yolks from whites & drop yolks into the indentation in the mounds of cheese.

Cover with top layer of pasta sheet & form ravioli. Cut out with cutter.

Heat butter & sage until sage is crisp & butter is dark brown. Remove sage & save. Add a dash of lemon juice & reduce heat.

Boil ravioli and transfer to butter pan.

Top with sage.

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