Homemade Ricotta Ravioli

Step 1

Mound flour on a clean counter. Make a well in the center and crack 2 eggs into it.

Step 2

Fork the eggs and gradually pull flour into the center until a shaggy dough forms.

Step 3

Knead the dough for 8 minutes until smooth and elastic. Wrap in plastic and rest 15 minutes.

Step 4

Mix ricotta, Parm, herbs, 1 remaining egg, salt, and pepper in a bowl until combined.

Step 5

Roll dough on floured surface to 1/8-inch thick. Cut 3-inch squares with a knife or cutter.

Step 6

Place 1 tbsp filling in center of each square. Fold into a triangle and press edges to seal.

Step 7

Bring salted water to a boil in a large pot. Add ravioli and cook until they float, then 2 more minutes.

Step 8

Brown butter in a skillet over medium heat until it foams and turns golden, ~3 minutes.

Step 9

Add sage leaves to brown butter and let crisp for 30 seconds. Remove with a slotted spoon.

Step 10

Drain ravioli, reserving 1/4 cup pasta water. Transfer to the skillet with brown butter.

Step 11

Toss gently with reserved pasta water until ravioli are coated. Season with salt and pepper.

Step 12

Plate ravioli, drizzle with brown butter sauce, top with crispy sage, and serve immediately.