Fresh ricotta scrapple and egg yolk ravioli with sage brown butter

Ingredients

½# fresh ricotta (1 cup) 

1/3 cup grated parmigiana-reggiano, extra for garnish 

1 tsp kosher salt 

1 tsp sugar 

1 tsp nutmeg 

8 oz cooked and crumbles Rapa Scrapple 

3 Tbsp heavy whipping cream 

1 cup semolina, and some for dusting 

1 # fresh pasta dough 

4 large eggs 

¾ cup unsalted butter 

9 fresh sage leaves 

Directions

1 . Ravioli Filling: Combine ricotta, parm-reg cheese, and cooked crumbled scrapple in a medium bowl. Sprinkle with salt, sugar and nutmeg; stir to combine. Add in cream and continue to mix until a soft serve ice cream consistency is reached. Cover and refrigerate until ready to use. 

3. Roll out pasta dough with sheeter on number 6, placing each sheet on a dusted parchment paper. Using 4 in pasta stamp cut 8 sections (1 for each top and bottom). On 1 square place a 2 in disc of cheese mixture, indenting top with back of spoon. Repeat 3 more times. Separate 4 yolks saving egg whites to help seal the ravioli. Now place the 4 individual egg yolks inside cheese crater. Brush egg white on all 4 edges of dough sealing out any air. (repeat 3 more times) then refrigerate. 

4. Bring a pot of salted water (like the ocean) to a boil. Start butter sauce. Place butter and sage in sauce pan. Cook for 3-5 min until butter turns brown. Turn heat down to low and place aside. 

Drop raviolis and cook for 4 minutes. Remove and pat dry with paper towel. Place  ravioli in center of plate pour sauce over and place sage leaf on top with the rest of the parm/reg cheese.