For the ravioli: Mix together the ricotta, orange zest
, Parmesan cheese, and season well with freshly ground black pepper. Set aside.
Lay the pasta dough out in long sheets on your counter. Working quickly, place 4 dollops of ricotta mixture along 1 sheet pasta, spacing them about 5 inches apart. Form the ricotta
mixture into small "nests" with sufficient space for a duck
egg yolk in each.
Carefully transfer the yolks into each ricotta nest.
Using a spray bottle filled with water, gently mist
the pasta sheet to seal. Lay the second sheet of pasta over the first and use a ring cutter to seal. Seal the pasta gently with fingers.
a half sheet tray with flour and transfer the ravioli to the tray. Freeze until needed.
When ready to serve: Bring a large pot of salted water to the boil and cook the ravioli approximately 2 to 3 minutes, being careful not to overcook.
For the sauce: Add the butter to a saucepan
over high heat; as it begins to melt
, add the sage leaves and almonds. Allow the butter to brown. Squeeze in the orange juice
and add a ladleful of pasta water. Add the Parmesan cheese
. Using a slotted spoon, scoop the ravioli
from the water and place directly into sauce, tossing to coat. Transfer the ravioli to plates and finish with a drizzle
of extra-virgin olive oil and a sprinkle of Parmesan cheese.