Instructions

For the pasta

• In a food processor or kitchen aid mixer (or just regular old bowl), combine all pasta ingredients minus water and mix until smooth.  In the food processor or stand mixer this can take 5 minutes, or longer by hand.  If mixture looks crumbly and dry, add a little water at a time until it comes together and is smooth and elastic (like a baby's bum).  *Reserve the extra 1 cup of flour to use if the mixture is too wet.
• Shape dough into a ball and wrap in plastic tightly.  Press into a disc and place in the fridge for at least two hours.  This can be done the day before.

For the filling

• Combine all ingredients but lemon juice and set aside until pasta dough is ready.
• Once pasta dough has rested, remove plastic wrap from disc and slice into four equal portions.  Roll out dough into thin sheets (watch the video for this step!).
• Fill with 1 tsp of filling, pinch ravioli squares to enclose filling and repeat until you've got enough ravioli to eat!  Depending on how big you make them, you'll want 4-6 per person.
• Cover pasta with a damp towel while you shape and fill the ravioli.
• Preheat your oven to 350 F.
• Place finished ravioli in an oiled baking dish, top with lemon juice, butter, parmesan, and whole sage leaves and bake for 25 minutes, or until ravioli is golden brown.

For extra sauce

• While pasta is cooking, make your quick sauce by combining extra butter, lemon juice and sage leaves (left whole) to a small saucepan or skillet.  Set over medium-low heat and slowly melt butter while sage leaves crisp up and become slightly translucent.  
• Taste sauce and add salt and pepper as desired.
• Serve ravioli warm with sauce drizzled over top and freshly grated parmesan cheese.