• 2 cups sheep’s milk ricotta
• Zest of 1 Orange
• 1 cup fresh parsley, minced
• 1 tablespoon grated Parmesan cheese
• Freshly ground black pepper
• 4 duck egg yolks
• Egg Yolk Pasta Dough, recipe follows

Sauce

• 5 to 7 leaves sage
• 4 tablespoons unsalted butter
• 1/2 cup slivered almonds
• Juice of 1/2 orange
• 1 tablespoon Parmesan cheese

Directions

For the ravioli:

1. Mix together the ricotta, orange zest, parsley, Parmesan cheese, and season well with freshly ground black pepper. Set aside.
2. Lay the pasta dough out in long sheets on your counter. Working quickly, place 4 dollops of ricotta mixture along 1 sheet pasta, spacing them about 5 inches apart. Form the ricotta mixture into small “nests” with sufficient space for a duck egg yolk in each.
3. Carefully transfer the yolks into each ricotta nest.
4. Using a spray bottle filled with water, gently mist the pasta sheet to seal. Lay the second sheet of pasta over the first and use a ring cutter to seal. Seal the pasta gently with fingers.
5. Dust a half sheet tray with flour and transfer the ravioli to the tray. Freeze until needed.
6. When ready to serve: Bring a large pot of salted water to the boil and cook the ravioli approximately 2 to 3 minutes, being careful not to overcook.

For the sauce:

1. 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.
2. Squeeze in the orange juice and add a ladleful of pasta water.
3. Add the Parmesan cheese.
4. Using a slotted spoon, scoop the ravioli from the water and place directly into sauce, tossing to coat.
5. Transfer the ravioli to plates and finish with a drizzle of extra-virgin olive oil and a sprinkle of Parmesan cheese.