Ricotta Ravioli With Brown Sage Butter

• Pasta
• 2 eggs
• 1 1/2 cups flour
• 1 tablespoon olive oil
• 1 tablespoon water
• Filling
• 2 cups fresh ricotta
• 1 cup fresh mozzarella, diced
• 1 cup parmesan cheese, freshly grated
• 1.5 teaspoons freshly grated nutmeg
• 2 eggs
• 6 tablespoons butter
• 16-20 fresh sage leaves
• 3 tablespoons kosher salt
• 1 teaspoon freshly ground black pepper

1. Prepare pasta dough (mix and knead until smooth), let rest, covered, for 30 minutes before rolling out. Meanwhile, in a large pot, heat water over high heat for pasta. Roll out pasta using a pasta machine (I love my Atlas, but there are several machines on the market. Cut sheets about 12" long (most machines will roll it out about 4" wide).
2. In a bowl add ricotta, mozzarella, 1/2 cup parmesan, nutmeg, 1/4 tsp. kosher salt, 1/2 tsp. fresh ground black pepper, and one egg (whisk the egg in a separate bowl before adding), mix very gently until just incorporated. Set aside.
3. In a small ramekin/bowl, whisk last egg and set aside. In a large saute/skillet over medium low heat, add butter and begin to melt it. Once butter is melted, add sage leaves and cook over medium low heat. The butter will begin to foam slightly; the leaves will cook and begin to turn a darker green color. Do not burn the sage leaves or butter. It will be finished when butter is slightly brown and sage leaves slightly crisp.
4. While butter and sage is cooking, begin to make ravioli. Pasta dough should be covered when not in use or it will dry out. Layout half the sheets on a large counterpace. Using either two spoons or a small Tbl. scoop, place 1 heaping tablespoons of the cheese filling onto pasta, spacing about 2" between each (on either side). Most pasta is rolled out wide enough to accommodate 2 rows of ravioli on sheet.
5. Using a pastry brush, brush the egg wash around each of the mounds of cheese. Carefully place the second set of sheets of pasta on top, pressing down gently around the mounds - but not on top. Using either a knife or pasta cutter/crimper, cut down the middle then across the sheets to form the individual raviolis. You should be able to get 24-36 ravioli.
6. Once ready to assemble the dish, carefully add ravioli to boiling salted water. Cook for 2-3 minutes at most. Remove with a wide mesh spoon and add to sage butter. Toss to coat well. Season with black pepper. To plate, serve ravioli with the fried sage leaves, brown butter, and top with the remaining parmesan cheese.

pasta, eggs, flour, olive oil, water, filling, fresh ricotta, fresh mozzarella, parmesan cheese, nutmeg, eggs, butter, sage, kosher salt, freshly ground black pepper

Taken from food52.com/recipes/10426-ricotta-ravioli-with-brown-sage-butter (may not work)