Ravioli with Ricotta, Butter and Sage

Method

1. Prepare the pasta dough with flour and eggs, roll it out into thin sheets.
2. Cut the pasta into oval disks.
3. For the filling: mix sheep's milk ricotta, grated lemon zest, and chopped basil.
4. Place a portion of the filling in the center of each pasta disk.
5. Fold the disk over the filling and press to seal, removing air.
6. Trim the edges with a round cutter for a neat shape.
7. Press the border with a fork to seal and thin the edge.
8. Cook the ravioli in boiling salted water for 4-5 minutes, until they float.
9. Meanwhile, melt clarified butter in a pan over low heat.
10. Add sage leaves torn by hand to the butter, along with a pinch of salt.
11. Deglaze with a little vegetable broth.
12. Drain the ravioli, reserving some cooking water, and add them to the pan.
13. Toss gently, adding a splash of vegetable broth to create a creamy emulsion.
14. Plate the ravioli and finish with grated Parmigiano-Reggiano.