Creamy Egg Ravioli

By [e-mail]

Ingredients

• Pot Sticker Wrappers
• 4 oz Mascarpone
• 3 slices bacon, chopped
• 1 green onion
• 2 tbs grated Parmesan cheese
• 1 tsp grated lemon peal
• 1 tbs lemon juice
• salt & pepper to taste
• 4 egg yolks
• 5 to 7 leaves sage
• 4 tablespoons unsalted butter
• 1/2 cup slivered almonds
• Juice of 1/2 lemon
• 1 tablespoon Parmesan cheese

Preparation

Step 1

Fry bacon bits until crispy. Set aside to cool. Mix together mascarpone, cool bacon, onion, Parmesan, lemon juice and peal. Salt and pepper to taste.

Place wrappers 3 inches apart. Form the ricotta mixture into small “nests” with sufficient space for a egg yolk in each. Spritz the wrapper with water from a spray bottle. Place top wrapper over egg and mixture. Carefully press the edges together, sealing completely. Set on floured surface until all are complete. Cook in salted boiling water about 3-4 minutes.

Make sauce. Add the butter to a saucepan over high heat; as it begins to melt, add the sage leaves and almonds. Allow the butter to brown. Squeeze in the lemon juice and add a ladleful of pasta water. Add the Parmesan cheese. Using a slotted spoon, scoop the ravioli from the water and place directly into sauce, tossing to coat. Transfer the ravioli to plates and finish with a drizzle of extra-virgin olive oil and a sprinkle of Parmesan cheese.