Duck Egg Ravioli, Sheep's Milk Ricotta and Almond Brown Butter

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5

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  • on November 25, 2012

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    I made the sauce with prepared pumpkin ravioli, frozen, made by a local place. This is an awesome recipe, I've made it several times. I would add a bit more sage, or maybe chop it rather than using whole leaves. It might be interesting to add some crushed red pepper to this. Otherwise I'd say follow the directions exactly and you'll have a fantastic dish in no time...assuming you don't make your own ravioli.

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