Ravioli with Ricotta and Fresh Herbs

For the dough, whisk the eggs with salt then mix with the flour. Knead until smooth. Cover the dough and let rest at room temperature for 1/2 hour to several hours.

For the filling, briefly blanch the herbs in boiling water, rinse with cold water and drain well. Pluck the leaves and finely chop the sage leaves. Stir the Ricotta, Parmesan, egg yolk and herbs. Season with nutmeg, salt and pepper.

Roll out the dough with a pasta machine or rolling pin as thin as possible in portions.

Brush 1/2 of each sheet of dough with the beaten egg. Spread teaspoonfuls of the filling in small mounds, leaving space between each. Fold the other half of the dough over the filling. Cut out with a glass into circles about 6 cm (approximately 2 inches) in diameter. Press the edges together firmly to seal.