Instructions

1. Add flour and salt to food processor and pulse once or twice to mix. Whisk eggs and olive oil and then pour in a slow stream with food processor running until all are added and dough forms a ball. Cover in plastic wrap and let rest 20 to 30 minutes.
2. While the dough rests, make filling by mixing ricotta, Parmesan, egg, lemon zest, and salt. Set aside.
3. Divide dough into 4 sections. Wrap 3 sections back into the plastic wrap. Working with a section at a time, and sprinkling flour as needed to keep pasta from sticking, roll pasta thin enough to get through pasta machine on largest setting. Roll through three times on the largest setting. Fold in half, roll out and put through pasta machine on largest setting again. Then the second and the third setting again. Fold into thirds and roll though machine again on largest setting and then once through each setting up to about 1/16th inch. On my pasta machine it is #8. Your pasta sheet will be really long. I cut it in half and keep one half under a kitchen towel while working with the first half.
4. Lay out sheet of pasta. Think of the pasta strip in terms of ravioli and spoon filling (or use a pastry bag) to add filling to strip approximately two inches apart in two columns. With a pastry brush and water, wet around edges of each ravioli filling. Top with second half of pasta strip and press around ravioli to seal in filling. Slice with a ravioli cutter or a pizza cutter. Use a fork to press edges if desired. If you have leftover dough, you can add it back to one of the sections in plastic. Repeat with remaining sections of pasta dough.
5. Move to a floured sheet pan to dry for at least 30 minutes. You can also cover tightly with plastic wrap and refrigerate up to a couple days until ready to use. You can also freeze on the sheet pan about 30 minutes until frozen and then move to a bag until you’re ready to cook.
6. Bring a large pot of salted water to a boil. While water is heating, add butter to a large skillet over low heat until browned. Stir in sage and remove from heat. Add ravioli to boiling water and cook for 5 minutes. (Add an extra couple minutes for cold pasta or 5 minutes for frozen.) Drain pasta. Put skillet back on heat. Add pasta and toss to coat. Serve with grated parmesan.