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
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.