Pork and Veal Ravioli with Burnt Butter Sauce

Ingredients

• Pork and veal ravioli
• 1 tablespoon olive oil
• 1 shallot (25g), chopped finely
• 1 clove garlic, crushed
• 60 gram prosciutto, chopped finely
• 125 gram minced pork
• 125 gram minced veal
• 1/3 cup (80ml) dry white wine
• 1/3 cup (80ml) chicken stock
• 2 tablespoon roasted pine nuts, chopped coarsely
• 1 tablespoon finely chopped fresh marjoram leaves
• 2 egg yolks
• 1 egg, beaten lightly
• 8 fresh pasta sheets (375g)
• Burnt butter sauce
• 90 gram butter, chopped coarsely
• 12 fresh sage leaves
• 1 tablespoon fresh marjoram leaves
• 2 tablespoon lemon juice