Ricotta Ravioli with Sage Butter

For the pasta dough, prepare the eggs, flour and salt to an elastic, but relatively firm dough. This is best done, in the dough hook of a food processor, on low speed, for 5 minutes. When a largely smooth dough has formed, remove the dough from the bowl and knead again with your hands for about 5 minutes until it is completely smooth. Form into a ball, cover with plastic wrap, and rest at room temperature for 1 hour.

Meanwhile, mix all the ingredients for the filling thoroughly and season with salt, pepper and a good pinch of nutmeg.

Divide the pasta dough into 4 pieces and roll out evenly into large rectangular sheets (as for lasagna), preferably using a pasta machine – before each pass through the machine, dust the sheets anew with flour so that they do not stick. When finished, they should be about the same size and shaped so that you can cut out 8 round ravioli, each about 5 cm in diameter, from two of them.

Place two sheets of dough on a work surface sprinkled with flour and, spacing them appropriately, place portions of the ricotta about the size of a ping pong ball on top of the sheets of dough, loosely covering them with the other two sheets of dough. Then press the upper dough sheets around the fillings firmly with your fingers, but in such a way that as much air as possible escapes in the process, and now you can cut out the ravioli with a round cutter, a rolling pin or possibly an inverted glass.

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