Raviolo al Uovo
INGREDIENTS
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4 slices bacon
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10 leaves plus 2 sprigs fresh sage
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Kosher salt
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2 cups ricotta cheese
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1 cup freshly grated Parmigiano, plus more for garnish
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1/4 cup chopped fresh Italian parsley
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2 large eggs plus 4 large egg yolks (all heirloom or organiceggs)
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All-purpose flour, as needed
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1/2 recipe Chef Anne's All-Purpose Pasta Dough, rolled forravioli, recipe follows
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Semolina flour, as needed
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1 1/2 sticks unsalted butter
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1/2 cups chicken stock
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1 pound all-purpose flour
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4 whole eggs, plus 1 egg yolk (all heirloom or organic eggs)
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1/4 cup extra-virgin olive oil
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1 to 2 tablespoons water or more if needed
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Kosher salt
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