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1 To make Dough, place egg yolks, olive oil, red wine and salt in a food processor fitted with a steel blade attachment and pulse to combine. Add flour and pulse until dough just starts to come together. Turn dough out onto a well-floured work surface and knead until smooth and dough springs back when you press a finger into it, about 5 minutes. Use as much flour as needed. Wrap dough with plastic wrap and let rest at room temperature for at least 1 hour and up to 3 hours. 2 While dough rests, make Filling. Lay a clean tea towel or a triple layer of paper towels on a rimmed baking sheet. Spread ricotta evenly over surface of towels. Top with a second clean tea towel or triple layer of paper towels. Press with hands or a second rimmed baking sheet and let rest 5 minutes. Transfer ricotta to a medium bowl along with Parmesan, nutmeg, lemon zest and lemon juice. Season to taste with salt and pepper and stir to combine. 3 In a small bowl, whisk egg and water to create an egg wash. Set aside. 4 Divide rested dough into 4 equal pieces. Wrap 3 pieces in plastic wrap and set aside. Roll out remaining dough into a narrow rectangle, ½-in (1.25 cm) thick. Set pasta machine on the widest setting and feed dough through rollers. Fold dough lengthwise into thirds and rotate

7 To make sauce, in a large skillet, melt butter over medium heat. Lower heat to medium-low and cook butter, stirring often, until it just starts to brown, about 2 to 3 minutes. Add olive oil and garlic and cook, stirring constantly, until garlic has softened, about 2 minutes. 8 Add pasta to boiling water and cook until ravioli floats, about 2 to 3 minutes. 9 While pasta cooks, stir miso paste and sage into sauce. Let cook for 1 minute and then season sauce to taste with salt and pepper. Remove pasta from boiling water with a slotted spoon and place in sauce. Baste pasta with sauce for 30 seconds and then divide between serving plates. Garnish with additional Parmesan and serve immediately. Serves 6 INGREDIENT IN RED WINE RAVIOLI SEE YA LATER RANCH PINOT NOIR BC VQA $22.99 75267

90 degrees. Repeat rolling, folding and rotating another 3 times to increase dough’s elasticity. If dough gets sticky, dust with more flour. 5 Narrow setting one notch and pass dough through twice. Continue passing dough twice through ever-finer settings until it is very thin, about setting 5 or 6. Dust dough with flour and lay flat on the counter. Place 2 tsp (10 ml) mounds of filling along one side of the dough, leaving about ½-in (1.25 cm) between each mound. Brush egg wash around each mound of filling. Fold dough over mounds and press between each mound to secure and expel any air bubbles. Cut between each mound to create ravioli. Trim into desired shape. Place on a baking sheet that has been well-dusted with semolina flour and repeat with remaining dough and filling. Pasta can be prepared up to this point, dusted with semolina, covered well with plastic wrap and refrigerated overnight. Alternatively, ravioli may be placed on a parchment-lined baking sheet and frozen completely. Transfer to a freezer bag, press out as much air as possible and store in freezer for up to 2 months.


6 When ready to serve, bring a large pot of salted water to a boil.

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