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Cook the Book: Fresh Ricotta and Egg Ravioli with Brown Butter

Serious Eats Caroline Russock 1 comment

These are the ravioli that runny yolk lovers dream of: oversized packets of fresh pasta dough filled with creamy, nutmeg-spiked ricotta with a single egg yolk nestled within. Once your fork cuts through the tender pasta, that oozy yellow yolk makes its way onto the plate, mixing with the brown butter and creating a rich sauce for the ricotta-filled ravioli. More

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