Sweet Carbonara, marscapone-pink peppercorn ice cream, fig-marsala sauce

serves 4

For pasta:
1 basic pasta dough recipe
8 egg yolks
sugar
sealable container
egg wash

For ice cream:
4 ounces milk
4 ounces cream
2 ounces sugar
2 1/4 ounces egg yolk
1 tablespoon pink peppercorn
1/4 cup marscapone

For Sauce:
2 cups marsala
8 dried figs

To finish:
Butter
Strawberries, cut into lardon shapes

Necessary Equipment:
Pasta Roller
Ice Cream Maker

Procedure:
Bring milk, cream, sugar, and pink peppercorns to a boil, shut off the heat, and let it steep for 10 minutes, taste and make sure you get the floral notes of the pink peppercorn.  Strain the mixture into another pot and bring back up to a slight simmer.  Temper in egg yolks and cool immediately.  Strain again to make sure and remove any possible coagulated egg.  Chill and place into ice cream maker and allow it to churn according to manufacturer's guidance. Once churned fold in marscapone cheese and freeze.

Separate the 8 egg yolks and set aside.  Next fill a sealable container with about 1/4 inch of sugar, place egg yolks on top of sugar being careful not to break the yolk. Sprinkle with more sugar and freeze.  Roll pasta out from widest setting, roll it through at least twice on each setting (between 15 and 20 times) adding flour as necessary, until you hit the third thinnest setting.  Place a sugared egg yolk every two inches on the pasta sheet, working quickly brush around the egg yolk with egg wash and cover with additional pasta sheet overhang. Using the back of a round cookie cutter press down around the egg yolk to push out air and seal.  Cut out egg yolk ravioli, place into a container with corn meal and allow for the ravioli to come up to room temperature. 

Take the marsala and figs and bring to a boil in a pot.  Flame the marsala, let the flames subside and reduce slightly before blending.  Strain and reserve mixture. 

To finish melt a few tablespoons of butter in a small container, boil raviolis for only a few moments (no more than a minute) and throw into the butter and reserve in a double boiler atop of the pasta water.  Begin plating and make a line of marsala sauce, top with strawberries and finish with a quenelle of ice cream.  Drain raviolis and place on plate.