Ricotta Ravioli Recipe

Form dough

On a clean work surface, make a mound with the flour and create a well in the center. Add eggs, olive oil, and salt to the well. Gradually mix the flour into the wet ingredients using a fork until a dough forms.

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

In a bowl, combine ricotta, Parmesan, lemon zest, salt, pepper, and egg yolk. Mix until smooth and set aside.

Roll out the rested pasta dough into thin sheets (about 1/16 inch thick). Place small mounds (about 1 tsp) of ricotta filling evenly spaced on one sheet.

Brush around the filling with water, then place a second sheet of pasta on top. Press around the edges to seal, ensuring no air pockets. Cut into ravioli shapes using a cutter or knife.

Place finished ravioli on a floured surface or tray and keep covered with a towel until ready to cook.

Bring a large pot of salted water to a boil. Gently drop in ravioli and cook for 3-4 minutes, or until they float and are tender.

Remove with a slotted spoon and set aside briefly.

In a large skillet, melt butter over medium heat. Add sage leaves and cook until butter turns golden brown and fragrant, about 3-4 minutes.

Add lemon juice and season with salt and pepper to taste.

Gently toss the cooked ravioli in the brown butter sage sauce. Plate and garnish with additional Parmesan and lemon zest if desired. Serve immediately.