Spinach, Ricotta, Parmesan, and Egg Yolk Raviolio With Brown Butter And Sage

Combine everything in food a processor and run the processor until a ball forms (see note if you want to make the dough colored). Remove the dough from the bowl of the processor and knead for 5 minutes or so to ensure a smooth and even texture. It should hold together in a smooth ball but not be very sticky (you are looking for a play dough consistency) so add a bit of water if it seems dry or a bit more lupin flour if it is too wet. Shape into a ball, wrap in plastic or a damp towel and rest for one hour.

Divide the dough in half and roll each into a ball (this will already be done if you made two separate color doughs). Roll each dough between two sheets of parchment paper as thin as you can. (If using all one color, reserve both doughs at this point.) If you want to make the crosshatch pattern, cut one of the colored doughs into strips. Lay them across the other colored dough and then use the rolling pin to roll the two doughs together and press the overlaid pattern into the second. Use a sharp knife to cut the patterned dough in half and set aside.

Stir together the spinach, ricotta, parmesan, nutmeg, and salt, to taste. Transfer to a piping bag or a ziplock bag. Set aside.

Lay one of the pieces of dough on a flat surface (patterned side down if you made a patterned dough). Use a 2-inch round cutter to mark 4 circles ~5 inches apart. Pipe the filling within the marked circle in 2 circles on top of each other to make a small nest for the egg yolk. Place a yolk in the middle of each. Using the reserved whites, wet the top of the dough around the filling. Gently drape the second sheet of pasta (patterned side up if you made a patterned dough) over the filling and yolks. Press gently to seal, removing as much air as possible. Use a 4-inch cutter to cut the raviolio, keeping the yolk and filling in the middle.

Bring a large pot of salted water to a boil. Gently transfer the raviolio to the boiling water and cook for about 8 minutes, or until al dente. Stir occasionally while they cook to prevent the noodles from sticking. Note that the cooking time will depend on how thick you have rolled your pasta with thinner pasta cooking faster. This pasta will not roll quite as thin as traditional pasta.

While the pasta cooks, brown the butter. Add the butter to a small pan or pot with a light color bottom (this will allow you to see when the butter solids have turned golden). Cook over medium heat until the butter smells nutty and the solids in the butter have turned a light golden color. Add sage leaves and continue to cook until the butter is a medium golden color and the leaves are crisp. Remove leaves to a paper towel lined plate and sprinkle with a bit of salt. Remove butter from heat and set aside.

When the pasta is cooked, remove from the water and toss in brown butter. Sprinkle sage leaves over top and serve immediately.