Homemade Ricotta Ravioli

Step 1

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

Step 2

Whisk eggs gently with a fork, then draw flour in from the sides until a shaggy dough forms.

Step 3

Knead for 8–10 minutes until smooth and elastic. Add a pinch of salt halfway through.

Step 4

Wrap tightly in plastic; rest for 15 minutes at room temperature.

Step 5

Stir ricotta, parmesan, nutmeg, salt, and pepper in a bowl until combined.

Step 6

Cut dough into 4 pieces. Work with one piece; cover the rest with plastic to prevent drying.

Step 7

Roll one piece thin enough to see your hand through it, using a pasta machine or rolling pin.

Step 8

Place 1 tsp ricotta mixture in 2-inch mounds along half of the pasta sheet, spaced 2 inches apart.

Step 9

Fold the uncovered half over the filling to cover it, then press around each mound to seal.

Step 10

Cut ravioli into 2-inch squares using a fluted pastry wheel or knife. Place on a parchment-lined tray.

Step 11

Repeat with remaining dough and filling. Let ravioli rest 10 minutes before cooking.

Step 12

Bring a large pot of salted water to a boil. Add ravioli in batches; they're done when they float.

Step 13

Lift ravioli with a slotted spoon and place in a shallow bowl. Reserve 0.5 cup pasta water.

Step 14

Heat butter and sage in a small skillet over medium until butter foams and smells nutty, ~3 min.

Step 15

Drizzle brown butter and sage over ravioli. Add splash of pasta water if needed for sauce.

Step 16

Serve immediately with extra grated parmesan.