Difficulty Level: Moderate
Total Time: 2 hours
Serving Size: 2-4 servings
1 1/2 cup ‘00’ wheat flour
8 egg yolks
1/2 cup heavy cream
1/2 lb. fontina cheese, cubed
6 tbsp. unsalted butter
10 sage leaves
2 tbsp. Parmigiano Reggiano, grated
Add the flour to a bowl and create a well. Add 6 egg yolks to the well. Using a fork, whisk the eggs, slowly bringing in the flour to form the dough. Once the dough has formed, knead for about 10 minutes. Wrap tightly in plastic wrap and let rest for a minimum of 30 minutes. The dough can also be made ahead of time and rest overnight.
For the fontina fonduta, heat the heavy cream and fontina cheese over medium-low heat and whisk until the cheese has melted and the mixture is smooth. Turn the heat to low and add 2 egg yolks. Whisk for about 2-3 minutes longer, until smooth.
Add the filling to a piping bag and refrigerate for a minimum of 30 minutes, until it solidifies.
After the dough has rested, divide into four even pieces and roll out into long, thin sheets. (6 on the Marcato Atlas pasta machine or KitchenAid pasta roller attachment).
Place small dollops of the filling along the long edge of the pasta sheet. Fold the pasta dough over and seal on all sides, then shape the raviolini.
Bring a large pot of water to a boil.
Meanwhile, in a sauté pan over medium heat, melt 4 tbsp. butter until it begins to bubble and turn caramel brown in color, stirring frequently. Be careful not to burn! Add the sage leaves to the brown butter and fry until they are nice and crispy. Remove the pan from the heat and set aside.
Once the water comes to a boil, add plenty of salt. Cook the raviolini until they float to the top, about 2-3 minutes. Reserve 1/4 cup pasta water.
Strain the raviolini and add them to a sauté pan with the remaining butter and pasta water. Toss over low heat.
Plate and top with the brown butter sage sauce and Parmigiano and serve!