Cheese Ravioli with Butter and Sage

For the pasta dough: Place the flour on the work surface, make a well in the middle and with a fork, mix in the eggs, oil and 1/2 teaspoon salt until smooth. Wrap in plastic wrap and let rest for 1 hour.

Meanwhile, toast the pine nuts in a dry skillet until fragrant. Remove, let cool and grind finely in a blender.

For the filling: Rinse the lime, pat dry, and zest the peel and squeeze the juice. Grate the Parmesan.

Peel 1 clove garlic, and push through a garlic press into a bowl.  Add the ricotta, Parmesan, pine nutsand lime juice to the bowl and season with salt, pepper and nutmeg.

Roll the dough  out thinly on a floured surface and cut out approximately 6 cm (approximately 2 1/2-inch) circles. Reroll any scraps.

Spoon 1 teaspoon filling onto the bottom of each circle, sprinkle with water and close to semicircles. Press the edges together and press down firmly with a fork.

Cook the ravioli in a pot of boiling salted  water until they bob to the surface,  4-5 minutes. Remove with a slotted spoon and drain well.

Meanwhile, peel and slice the remaining garlic. Heat the butter in a small skillet and saute the garlic over medium heat until golden brown. Add the sage leaves and lime zest and cook for a few seconds.