A start at perfecting the richest types of raviolo.
These larger ravioli were stuffed with homemade ricotta, spinach and pecorino with a slow poached pheasant egg placed in the center. Sautéed ramps in raw cream butter and then crisped the raviolo before glazing them with a duck buerre blanc. Pheasant yolk invading the buerre blanc was the end goal of this whole sauce and shaved Locatelli on top was specifically to add a touch of salt.
This seems to be getting pretty close to the most decadent pasta I can make. I guess I need to preface that by saying that, it is the most decadent pasta I can make without proper cream, bacon or duck fat. I guess.