The dough may be prepared ( but not rolled out) and refrigerated up to 1 day in advance if dusted with flour and wrapped in plastic in the refrigerator.
4 egg yolks plus 1 whole egg
http://www.youtube.com/watch?v=QBPfgR8DxGs
Large pot
Water and salt
stick of butter
Saut pan
cup fresh Pine Nuts (optional)
Parmesan Reggiano for grating (about 1 cup)
Bring a large pot of salted water to a rolling boil.
Reduce heat of pot to medium heat.
In a saut skillet cook the butter and pine nuts together on med heat until melted and it begins to turn lightly brown. Remove pan from heat. Add raviolis to the simmering water and cook gently for 2 minutes. Remove pasta from the water using a slotted spoon/ or a small sieve and drain.
Place the pasta rounds on a large platter and cover with the grated parmesan and glaze with the butter sauce arranging the sage leaves around the platter.
For a decadent touch top with fresh shaved truffles (we use Maid Service both black and white depending on the time of the year, availability and of course price).
