Homemade Ravioli with Ricotta Filling

Instructions

1. 1

   Create a well with flour on a clean work surface. Crack eggs into the center and add olive oil and salt. Using a fork, gradually incorporate flour into eggs until a shaggy dough forms.

2. 2

   Knead the dough for 8-10 minutes until smooth and elastic. Wrap in plastic wrap and let rest for 30 minutes at room temperature.

3. 3

   While dough rests, prepare filling by combining ricotta, parmesan, egg yolk, basil, nutmeg, salt, and pepper in a bowl. Mix well and refrigerate.

4. 4

   Divide dough into 4 portions. Working with one portion at a time (keep others covered), roll out into thin sheets about 2mm thick using a pasta machine or rolling pin.

5. 5

   Place small teaspoons of filling about 4cm apart on one pasta sheet. Brush water around each mound of filling.

6. 6

   Place a second sheet on top and press around each mound to seal, removing air pockets. Cut into squares using a ravioli cutter or knife.

7. 7

   Bring a large pot of salted water to a gentle boil. Cook ravioli in batches for 3-4 minutes until they float to the surface.

8. 8

   Meanwhile, melt butter in a large pan over medium heat. Add sage leaves and cook until butter turns golden and sage crisps.

9. 9

   Using a slotted spoon, transfer cooked ravioli directly to the sage butter. Toss gently to coat and serve immediately with extra parmesan.