Iberico Chorizo Ricotta, Egg Yolk Ravioli with Pistachio Sage Brown Butter

Makes 4 large raviolis

1 cup Villa Frizzoni Whole Milk Ricotta
⅓ cup ground Don Juan chorizo Iberico
¼ cup Markon® Chives, chopped
¼ cup Markon® Italian Parsley, chopped
¼ cup Markon® Basil, chopped
½ cup Grana Padano cheese, grated
Salt and pepper to taste
Pasta sheets
4 Fair Meadow Eggs
Egg wash
½ cup pistachios, chopped
1 stick Fair Meadow European-Style Butter
20 Markon® Sage leaves
½ cup Shamrock Farms Heavy Whipping Cream
Grana Padano cheese for garnish

In a food processor, place the first six ingredients with salt and pepper to taste. Mix together until smooth. Take pasta sheets and cut into eight squares about 3 inches on all sides.

Scoop filling from food processor into the middle of four of the pasta squares and create a nest in each. Place the egg yolk inside and brush egg wash around the sides. Take another pasta square, brush on egg wash, and carefully seal the egg yolk inside the ravioli with no air inside. Cut excess pasta with a pizza cutter to make clean lines. You should get four large raviolis.

In a pot of simmering, salted water, drop in raviolis and cook evenly, about 2-3 minutes. While cooking, in a large sauté pan over medium heat add pistachios, butter and sage. Season with salt and pepper to taste. Once butter is melted, add a touch of pasta water and whipping cream to create sauce. Remove from heat and add cooked raviolis to sauté pan and coat with sauce. Garnish with grana padano.