Primosale Cheese Ravioli with Balsamic Vinegar Reduction and Roasted Almonds

Ingredients

• 0.7 cup balsamic vinegar 
• 14 ounce primosale cheese fresh ( pecorino)
• 2  sage leaves fresh plus more as garnish, to taste
• 2 tablespoon granulated sugar 
• 1 pinch nutmeg finely grated
• 1 pound sheets pasta dough in fresh
• 1 pinch cracked pepper black
• 0.5 cup almonds whole

Equipment

• food processor
• bowl
• baking sheet
• sauce pan
• oven
• blender

Directions

1. Make the ravioli filling: Finely chop or grate the cheese.
2. Add it to the bowl of a food processor or blender along with a pinch of nutmeg and 2 egg yolks. Process on high until a smooth uniform mixture is attained. Set aside.Form the raviolis: Using a 2 ½ to 3-inch round cutter cut the dough into 30 discs. Working one at a time place about ½ tablespoon in the middle of half the discs. Use water to moisten the edge with the tip of your finger.
3. Place the oven rack in the top position and pre-heat the oven to 400 degrees F.Meanwhile, heat the balsamic, sugar, and 2 sage leaves in a medium saucepan set over medium-high heat. Just before it begins to boil lower the heat to a simmer and let the liquid reduce until a syrupy consistency is achieved, about 8 minutes.
4. Remove from heat and stir in a pinch of cracked black pepper.Once the oven is hot spread the nuts onto a baking sheet and toast in the oven about 8 minutes; remove from oven and chop coursely.To plate: Steam or boil the raviolis.
5. Place 5 warm raviolis on 6 warm plates, drizzle on a spoonful of the balsamic reduction and sprinkle each with chopped almonds.
6. Garnish with sage leaves and aged pecorino.