Ingredients
Pasta
2 1/2 cups of all purpose flour
4 eggs
1 teaspoon salt
1 tablespoon of oil
Filling
3/4 ricotta cheese
1/3 mozarella cheese
1/4 parmesan cheese
3/4 teaspoon salt
1/4 teaspoon pepper
Pinch of Italian seasoning
Sauce
6 tablespoons of salted butter
10-15 fresh sage leaves
1/4 cup grated parmesan
1/2 lemon (optional)
Directions
To make the dough, place flour and salt in a large mixing bowl and whisk to combine. Make a "well" in the center of the flour mixture and add the eggs and oil. Using a fork, blend the eggs into the flour mixture, stirring the flour in from the side of the well and working outwards. When the pasta dough is througouhgly mixed, turn it out on a slightly floured work surface. Kneed dough until it is smooth and flexible but not sticky, adding small amounts of flour as needed; about 5 minutes. Shape the dough into a ball and flatten into a disk. Cover with plastic wrap and allow to rest for at least 20 minutes or up to 1 hour at room temperature.
To roll out and cut the dough, secure a pasta machine to the edge of a long countertop. Using a bench scraper, cut the dough into 4 pieces. Keep extra dough covered in plastic wrap while working with one piece. With a rolling pin, roll the piece of dough into a rectangle that will fit inside the widest setting of the pasta machine. Roll the dough through the machine, catching it with one hand as you roll with the other. Take the dough and trifold it like a letter. Turn the dough so one open end faces the machine and roll it through the widest setting again. Fold, turn, and roll once more on the widest setting.
Continue rolling the pasta through the machine without folding, adjusting the rollers to a smaller setting each time, until the desired thickness is reached.
Cut the sheets to desired size, toss with flour, and set aside covered with a clean kitchen towel.
To make ravioli filling, combine all the filling ingredients and mix well in a small bow. Set aside.
To make the ravioli, lay one rolled out pasta sheet on a lightly floured work surface. Measure 2 inches in from on end of the pasta sheet and 2 inches down from the top edge and place 2 teaspoons of filling on the spot. Continue to drop 2 teaspoons of filling, spaced 2 inches appear, until you come to the end of the pasta sheet. Lay a second sheet of pasta on top and press down around the filling to press out any air. Using a fluted pasta cutter or knife, trim the border of the dough cut between the mounds to create a ravioli. Repeat with remaining sheets and filling.
To cook the ravioli, bring a large pot of salted water to a boil over high heat. Add the ravioli and cook until aldente. Make sure the filling is heated through, about 4 minutes. Drain ravioli and set aside.
To make the sauce, set a large skillet over medium heat, add butter, cook, whisking occasionally until the milk solids turn golden brown and the butter takes on a nutty aroma. Add the sage and turn the eat to medium low and continue cooking until the sage becomes crispy. Add the cooked ravioli and coat them in the brown butter and sage. Grate fresh parmesan on top and add a squeeze of lemon juice and serve immediately.