Ricotta Ravioli in Brown Butter

Method

1. 1

   Mound the flour on a counter, make a well, and add the eggs and yolk; beat with a fork, gradually drawing in the flour, then knead for 8 to 10 minutes until the dough is smooth and springs back when poked. Wrap and rest for 30 minutes.

2. 2

   Stir together the drained ricotta, Parmesan, lemon zest, nutmeg, 1/2 teaspoon salt and a few grinds of pepper, then transfer to a piping bag or zip-top bag with the corner snipped.

3. 3

   Divide the dough into four pieces and roll each through a pasta machine down to the second-thinnest setting, keeping the pieces you are not using covered.

4. 4

   Pipe tablespoon-size mounds of filling along the lower half of a sheet, about 1 1/2 inches apart, brush around them lightly with water, fold the top half over, and press out all air before cutting into squares with a fluted cutter.

5. 5

   Lay the ravioli on a semolina- or flour-dusted sheet pan in a single layer while you finish the rest.

6. 6

   Melt the butter in a large skillet over medium heat and cook, swirling, for 4 to 5 minutes until the foam subsides, the solids turn hazelnut brown and it smells toasty; add the sage and let it crisp for 30 seconds, then turn off the heat.

7. 7

   Cook the ravioli in gently boiling salted water for 3 to 4 minutes until they float and the edges are tender, then lift them straight into the brown butter with a slotted spoon along with a splash of cooking water.

8. 8

   Swirl the pan to glaze the ravioli and serve with extra Parmesan.