HOW TO MAKE FRESH PASTA AT HOME

Steps:

• Put the flour on a clean and dry work surface. Make a well in the center of the flour pile that is about 8 inches wide. Crack all of the eggs and the yolk into the hole and add the olive oil, salt and water.
• Use a fork beat the eggs together with the olive oil, water and salt. Using the fork, begin to incorporate the flour into the egg mixture; be careful not to break the sides of the well or the egg mixture will run all over your board and you will have a big mess! When enough flour has been incorporated into the egg mixture that it will not run all over the place when the sides of the well are broken, begin to use your hands to get everything well combined.
• If the mixture is tight and dry, wet your hands and begin kneading with wet hands. When the dough has come together to a homogeneous mixture, you can start kneading. (To make the smaller batch of fresh pasta (12 ravioli), follow the same steps of the recipe and don't be afraid to add a bit of water if necessary, to achieve the right consistency.)
• Wrap the dough in plastic and let rest for at least half an hour and up to an hour.
• Make the filling: In a large bowl, combine the first four ingredients and the egg. Season with salt and pepper, stir well and set aside. (You can make this ahead of time)
• Roll the pasta dough: Cut the dough into four pieces and cover with some plastic wrap. Roll out each piece, one at a time, using a rolling pin so it will fit the widest opening of the pasta machine. Fold the dough over in thirds and feed it through the machine, open side first. Pass it through the widest opening twice. Proceed through most of the gradations of the pasta machine. Once the pasta dough stretches and becomes too long to handle, cut it in half. Lightly flour the sheets of pasta with a little cornmeal or flour, lay them on flour-dusted sheet pans and cover while you work with the rest of the pasta sheets.
• Form the ravioli: Place spoonfuls of the filling about an inch apart onto the pasta sheets. With a brush or a small water bottle, lightly wet the area around the filling. Top with another sheet, firmly pressing the pasta around each spoonful of filling, making sure that no air is trapped inside (alternatively, fold each sheet of pasta over the filling). Cut out the ravioli, using a round cookie cutter, a square one or a specialty ravioli cutter. Pinch the edges of each one to make sure each is completely sealed before cooking.
• Prepare the Butter and Sage Sauce:
• Bring a large pot of salted water to a boil.
• Make the sauce (while the water boils): In a large skillet melt the butter over medium heat and then add the sage, the salt and the pepper. Sauté the sage briefly, until it becomes crispy and the butter is browned.
• Cook the ravioli: When the water comes to a boil, add the ravioli all at once and stir gently to submerge and separate them. Cook at a gentle boil, (so they don't open) uncovered, for about three minutes. Lift the ravioli from the pot and add them straight to the skillet. Add a generous sprinkle of Parmesan cheese and serve at once.