Ingredients:

  • 200g (1 1/2 cups) all-purpose flour, plus more for dusting
  • 2 large eggs
  • 2 tablespoons olive oil
  • 1/4 teaspoon salt
  • 2-4 tablespoons water, as needed
  • 250g (1 cup) ricotta cheese, whole milk, drained
  • 50g (1/2 cup) Parmesan cheese, freshly grated
  • 1 large egg yolk
  • 1/4 teaspoon nutmeg, freshly grated
  • Salt and pepper to taste
  • 8 tablespoons (1 stick) unsalted butter
  • 1/4 cup fresh sage leaves
  • 1/4 cup grated Parmesan cheese
  • Salt and Pepper to taste

Instructions:

  1. Make the Pasta Dough: Combine flour and salt in a bowl. Make a well, add eggs and oil. Gradually incorporate flour, adding water as needed until a dough forms. Knead until smooth and elastic (5-7 minutes). Wrap and chill for 30 minutes.
  2. Prepare the Ricotta Filling: In a bowl, combine ricotta, Parmesan, egg yolk, and nutmeg. Season with salt and pepper. Mix until smooth and creamy.
  3. Roll Out the Dough: Divide the chilled dough in half. On a lightly floured surface, roll out one half very thinly (or use a pasta machine).
  4. Shape the Ravioli: Place teaspoonfuls of ricotta filling evenly spaced on the rolled-out dough. Cover with another sheet of rolled-out dough. Use a heart-shaped cookie cutter or ravioli stamp to cut out individual ravioli, ensuring the edges are sealed tightly.
  5. Cook the Ravioli: Bring a large pot of salted water to a boil. Gently drop the ravioli into the boiling water. Cook for 3-5 minutes, or until they float to the surface.
  6. Make the Sage Brown Butter Sauce: While the ravioli is cooking, melt butter in a skillet over medium heat. Add sage leaves and cook until butter turns golden brown and has a nutty aroma (be careful not to burn it!). Season with salt and pepper.
  7. Assemble and Serve: Gently remove the cooked ravioli from the water with a slotted spoon and add them directly to the skillet with the sage brown butter sauce. Toss gently to coat. Serve immediately, garnished with extra Parmesan cheese.