• 2 cups less 2 tablespoons flour
• 2 eggs
• 1 cup ricotta cheese
• 1 cup Parmesan cheese
• 4 tablespoons chopped parsley
• salt & pepper
• 6 egg yolks
• 1 stick butter
• 1 handful sage leaves

Make a dough with the flour and eggs and knead until smooth and elastic. Pat into flat rectangles to fit the size of the pasta machine and roll it to obtain very thin sheets.

Make a filling by combining the ricotta, 1/2 of the parmesan and parsley.  Season with salt & pepper to taste. At a regular distance along half the strips of dough, shape the filling like "nests" and place a whole egg in the center of each "nest". Fold over the uncovered halves, making sure no air is trapped inside and seal the ravioli using a pastry cutter.

Melt butter and sage over a moderate heat. Bring a pan of salted water to a boil. Cook a few ravioli at a time and drain them when they rise to the surface. Place one on each dish, sprinkle with the remaining Parmesan cheese. Pour the sage-butter mixture on top and serve.