Brown Butter Sage Ravioli with a Lemon Ricotta Filling

STEP 1: DOUGH

Mix the flours and salt. Form a well, add the eggs and yolks, then gradually incorporate the flour with a fork. Knead 8–10 minutes until smooth. Add water if dry or “00” flour if sticky. Wrap and rest 30 minutes.

STEP 2: FILLING

Mix all filling ingredients until smooth. Refrigerate.

STEP 3: RAVIOLI

Roll the dough into thin sheets. Pipe about 2 tsp filling 2 inches apart. Brush with water, fold over, press out the air, seal, cut into ravioli, dust with flour, and refrigerate.

STEP 4: SAUCE

Bring 4 quarts water to a boil; season with 30g kosher salt (about 2 TBSP). Melt 2 TBSP butter over medium heat. Fry half the sage 15–20 seconds until crisp but still green. Transfer to a paper towel; season with flaked sea salt. Add the remaining butter and sage; brown 4–6 minutes. Transfer to a bowl, cool 3–5 minutes, then return to the skillet.

STEP 5: FINISH

Cook the ravioli 2–3 minutes until floating. Reserve 1/2 C pasta water before draining. Whisk 5–6 TBSP pasta water and Pecorino Toscano into the browned butter until smooth and glossy, adding more water as needed. Season with salt and pepper.

STEP 6: SERVE

Spoon sauce into a serving bowl. Layer with the ravioli and remaining sauce. Finish with crispy sage, more Pecorino Toscano, and freshly grated nutmeg.