Rustic Ricotta Ravioli in a Brown Butter Sage Sauce

Pasta

Place AP flour on clean workspace (you'll need a fairly large space).

Make a well inside the flour and crack the 4 eggs into the center (almost like a little volcano).

Drizzle on the olive oil and salt to the top

Take a fork and *gently* begin to incorporate the eggs into the flour.

Keep mixing together, the dough will seem shaggy and dry at first. Keep working for a bit. If it is too dry, add a small splash of water, if it seems too wet, add a dash of flour. It will take 7-9 minutes of working the dough and kneading until it really starts to come together. Don't give up!

Once you have kneaded for 7-9 minutes the dough should feel velvety smooth. Roll the dough into a ball and tightly wrap with cling wrap and leave resting on the counter at room temp for 1 hour.

While the dough is resting, get your ricotta mixture and sauce prepped and ready.

Separate the dough into 4 chunks and cover the rest with cling wrap while you work with 1 at a time. Take 1/4 of the dough chunk and flatten a bit with your hands. Cover your workstation and rolling pin with flour. Roll, roll, roll! you want the dough to be super thin! Almost see-through level, but not breaking point.

This is where your creativity comes in. These are rustic! No need to measure or be perfect. I think it's fun when the raviolis are different shapes--So: cut out two long strips of the rolled out dough approximately the same size (one will be bottom layer of ravioli and one the top). Dollop no more than a tsp amount of ricotta filling every few inches on one strip.

Dip your finger in water and run your damp finger along all edges of the rectangle strip. Place the other long strip over the top, sandwiching the ricotta filling.

Take your fingers and press the dough down around the mounds of ricotta to create a tight seal.

Use a knife to cut out squares of ravioli. Then take a fork and crimp the edges together. Set aside under a slightly damp paper towel.

Continue with the other 3 mounds until you use all the dough up!

Raviolis

Mix together your ricotta, salt, pepper, lemon, and shredded parmesan, set aside - this is your filling!

Add to the pasta as described in the pasta section.

Cook pasta in the salted boiling water for no more than 2 minutes. It does NOT need long and you don't want your filling to run out

Brown Butter Sage Sauce

Melt the butter in a saucepan, and begin to brown it, stirring constantly

Add the sage leaves and begin to get those crispy

Add salt and pepper to taste

After the Raviolis are boiled (no more than 2 minutes), toss them in the brown butter sauce with a dash of the reserved cooking water

Stir raviolis in for about 1 minute then remove from heat

Serve on a dish and drizzle with butter from the pan and top with more shaved parmesan if you want!