Mix both ingredients in a bowl to a smooth dough, not too wet and not too dry.
Mix these ingredients together, adjusting with salt.
Roll out the pasta into very regular sheets on the last setting of your pasta machine. On half the length of the rolled out dough place a teaspoon of mixture at regular 3cm intervals in two parallel lines. Bring the other half of the sheet of pasta over it and press the sheets together, removing all air pockets between the dough and the mix. With a ravioli cutter, preferably a crinkled rolling blade cut out square ravioli.
Place the ravioli in a floured tray in the fridge if you are going to use them with in a few hours or else place them straight into the freezer in a pizza box. I suggest 10 ravioli per serve is plenty. If there are too many ravioli they freeze well.
Heat the sage and the butter until the butter turns red. Don’t allow it to go black.
In the meantime, cook the ravioli in a pot of salted boiling water and after draining place them in a large warm serving dish. Cover with sauce and add cheese to taste.
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