Homemade Ravioli Recipe

Create a flour well, add eggs, oil, and salt. Mix gradually, then knead 8-10 minutes until elastic. Rest wrapped 30 minutes.

Combine drained ricotta, Parmesan, egg yolk, nutmeg, pepper, and parsley. Mix until homogeneous, refrigerate 20 minutes.

Divide dough into four portions. Roll through pasta machine to setting six, creating thin sheets. Keep covered with damp towel.

Place teaspoon filling mounds on sheet, brush borders with egg white, top with second sheet. Press out air, cut into squares.

Boil salted water, cook ravioli 3-4 minutes until floating. Finish in brown butter sauce, garnish with sage.