Poached Scrambled duck eggs folded with homemade ricotta, olive oil, lemon zest, dirty Sicilian sea salt, black pepper and chives.

At first this idea was thrown out because it seemed silly by people of less creative fortitude then myself. Then they realized that it was really a fantastic way of dealing with our obvious excess of duck eggs and homemade ricotta.

Problem solved.

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.