Homemade Ricotta Lemon Basil Ravioli with Sage Butter

Make the dough: mound the flour on a work surface, make a well in the center and add eggs, olive oil and 1/2 tsp salt. Using a fork, break the eggs and gradually incorporate flour until a shaggy dough forms. Knead for 8–10 minutes until smooth and elastic. Wrap and rest 30 minutes.

While dough rests, make filling: in a bowl combine ricotta, Parmesan, lemon zest, lemon juice, chopped basil, egg yolk, 3/4 tsp salt and 1/2 tsp pepper. Taste and adjust salt or lemon as desired; filling should be flavorful but not runny.

Roll the dough: divide dough into 4 pieces. Using a pasta machine or rolling pin, roll each piece into thin sheets (about 1/16" thickness). Dust with semolina or flour to prevent sticking.

Assemble ravioli: lay one pasta sheet on a floured surface, place teaspoon-sized mounds of filling about 1 1/2" apart. Brush around each mound with a little water, lay a second sheet over, gently press to seal and remove air pockets. Cut into squares or use a ravioli cutter. Press edges firmly to seal.

Cook ravioli: bring a large pot of salted water to a boil. Cook ravioli in batches for 3–4 minutes until they float and are tender. Reserve 1/2 cup pasta water before draining.

Make sage brown butter: in a large skillet over medium heat melt butter. Swirl occasionally until it foams and turns golden brown with a nutty aroma, 3–4 minutes. Add sage leaves and fry until crisp, 20–30 seconds. Remove skillet from heat.

Finish: add drained ravioli to the skillet with brown butter, gently toss to coat, adding a splash of reserved pasta water if needed to loosen the sauce. Scatter chopped toasted walnuts if using, extra basil and a grind of black pepper.

Serve immediately with additional grated Parmesan at the table.