To begin, prepare the pasta dough. On a clean surface, create a well with the flour. Crack the eggs into the centre, add the olive oil and salt. Gradually incorporate the flour into the eggs using a fork, then knead by hand for 8–10 minutes until smooth and elastic. Wrap in cling film and let rest for 30 minutes.

While the dough rests, make the filling. In a medium bowl, combine ricotta, Parmesan, egg yolk, parsley, nutmeg, salt, and pepper. Mix until smooth. Taste and adjust seasoning as needed. Cover and refrigerate until ready to use.

After the dough has rested, divide it into two portions. Roll out one portion on a lightly floured surface or with a pasta machine to a thin sheet (approx. 1mm thick). Ensure the sheet is even to avoid uneven cooking.

Place teaspoon sized portions of filling onto the dough, spaced about 4 cm apart. Lightly brush water around each mound of filling to help seal the ravioli. Roll out the second dough portion to the same thickness and carefully place it over the filling.

Gently press around the filling mounds to remove air pockets and seal the edges. Use a ravioli cutter or sharp knife to cut into individual pieces. Press the edges firmly to ensure they are sealed, and transfer to a floured tray. Repeat with any remaining dough and filling.

Bring a large pot of salted water to a gentle boil. Cook the ravioli in batches for 3–4 minutes, or until they float to the surface. Remove with a slotted spoon and place on a warm plate.

For the sauce, melt butter in a skillet over medium heat. Add sage leaves and cook until fragrant and slightly crispy, about 2 minutes. Toss the cooked ravioli gently in the butter sauce to coat evenly. Add salt and pepper to taste.

Serve the ravioli immediately, sprinkled with grated Parmesan and garnished with extra sage leaves. Pair with a crisp white wine and a side of fresh salad for a complete Italian experience. For a traditional touch, serve with a drizzle of high quality olive oil or truffle oil for added depth of flavour.