Duck Egg Ravioli - Michelin

This one has been with me for many years and served me very well indeed. This is Trinity’s duck egg Raviolo Pasta Dough 18 st ewe yolks 5 whole egg 1kg 00 pasta flour Splash EVO Egg weight = 575ml - Add mixed eggs in a steady stream to flour. Work for 2/3 minutes until smooth. Rest for 1 hour before use. Ricotta Mix 500g ricotta 1 lemon zested 5g maldon salt Fresh black pepper - Hang ricotta day before using, robot coupe to ‘whip’ and stiffen. Combine with lemon and seasoning. Reserve until needed. Spinach Clean large leaf spinach - Cook in a hot pan with a little oil and water with a lid on. Remove from pan, drain and spread on tray to cool down. Squeeze well and chop to a coarse texture. Making the Ravioli Ricotta Duck eggs, separate yolks from whites Room temperature pasta dough Spinach, cooked and chopped Salt and pepper Set up a pasta machine Butter, sage, toasted pine nuts - Temper the pasta dough before using, roll the pasta out thin and overlap the dough and put through the machine. Work through the machine 2/3 times until the dough looks smooth and emulsified and the dough feels elastic. Stamp out rounds of pasta using the appropriate size cutter. Work the disc through the machine and reserve, using an appropriate sized cutter – pipe the ricotta mix into the ring. Fill with chopped spinach. Remove ring and top with an egg yolk, season with maldon and pepper. Roll out another pasta disc to top the ravioli, spray with water to adhere to the opposite side. Stretch over the ravioli making sure to keep the yolk intact. Use a cutter to stretch the ravioli – eventually cutting to set the shape. Reserve on semolina until needed. - To cook, bring a pan of salted water to a simmer and cook for 3/4 minutes. Remove and dress with olive oil and salt. Heat the butter until foaming and golden brown, pass the butter through a chinois and finish with sage and pine nuts.