Homemade Ricotta Ravioli

Step 1

Mound flour on a clean counter. Make a well in the center and crack both eggs into it.

Step 2

Using a fork, beat the eggs gently, then draw flour from the walls into the center.

Step 3

When shaggy, knead by hand for 8–10 minutes until smooth and slightly elastic.

Step 4

Wrap in plastic and rest at room temperature for 15 minutes.

Step 5

Mix ricotta, Parmesan, parsley, salt, and black pepper in a small bowl until combined.

Step 6

On a floured surface, roll dough thin (1/16 inch). Cut into 2-inch squares.

Step 7

Place 1 tsp filling on each square. Fold corner to corner, press edges to seal.

Step 8

Bring a large pot of salted water to a rolling boil. Add ravioli in batches.

Step 9

When ravioli float and cook 1–2 minutes longer, lift out with a slotted spoon.

Step 10

Melt butter in a small skillet over medium heat. Add sage and cook until fragrant.

Step 11

Place ravioli in a serving bowl. Pour sage butter over top and finish with salt and pepper.