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1
Place the ricotta and Parmesan in a medium bowl, season lightly with salt and pepper, and stir to combine.
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2
Transfer to a resealable plastic bag and refrigerate.
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3
Place the bacon in a medium frying pan over medium heat and cook, stirring occasionally, until browned and crisp, about 10 to 15 minutes.
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4
Using a slotted spoon, transfer the bacon to a paper-towel-lined plate and set aside.
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5
Drain off and discard almost all of the bacon fat from the pan, leaving only a thin coating and any browned bits on the bottom of the pan.
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6
Reserve the pan.
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7
Bring a large pot of heavily salted water to a boil over high heat.
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8
Meanwhile, set a hand-cranked pasta machine on the widest setting and lightly flour your work surface.
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9
Divide the prepared pasta dough into 2 equal pieces.
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10
Cover 1 piece with plastic wrap and set aside.
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11
Using your hands, press the other half into a round disk roughly 1/4 inch thick.
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12
Pass the dough through the machines smooth rollers.
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13
(If the dough is a bit sticky, lightly dust it with flour.)
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14
Continue passing the dough through the pasta machine, adjusting to the next narrower setting with each pass, until it is very thin, about 1/16 inch thick, or dial number 8 on most machines.
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15
Trim the rounded ends off and discard (you should have at least 36 inches of pasta dough left).
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16
Fold the pasta sheet a couple of times, making sure to generously flour or place plastic wrap between the layers; set aside.
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17
Repeat the process with the remaining dough.
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18
Lightly flour a baking sheet and set it aside.
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19
Lay both of the pasta sheets flat on a dry, well-floured surface and cut 6 (6-inch-wide) pieces from each sheet (so that you end up with 6-by-6-inch squares).
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20
Discard the ends.
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21
Remove the filling from the refrigerator and snip a 1/2-inch hole from one of the bottom corners of the bag.
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22
On 6 of the pasta pieces, pipe a ring of filling that measures about 1 1/2 inches in diameter (leave the center empty).
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23
Pipe a second ring on top of the first, forming a nest for the egg yolk (be sure to use up all of the filling).
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24
Have a 4-1/2- or 5-inch round cutter ready.
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25
Crack 1 egg, separate the white from the yolk, and place the white in a medium bowl.
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26
Using the egg shell or your fingers, gently place the yolk inside one of the piped rings, being careful not to break the yolk.
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27
Repeat with the remaining 5 eggs and piped rings.
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28
Reserve the egg whites for another use.
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29
Using a pastry brush, brush the egg-water mixture on the exposed edges of the pasta with the yolk-cheese rings.
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30
Gently cover with the remaining 6 pasta squares by starting at one side of each square and draping the pasta over the filling and egg, being careful not to break the yolk.
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31
Push out the air pockets as you go and press tightly around the filling and egg yolk to seal.
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32
Center the cutter around the filling and egg yolk on each raviolo and cut away the extra pasta.
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33
Using a flat spatula, carefully transfer the ravioli to the floured baking sheet.
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34
Discard the trimmings.
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35
Return the reserved frying pan to medium heat.
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36
Add the butter and cook until the white milk solids have browned, about 5 minutes.
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37
Add the sage and reserved bacon pieces, season with salt and pepper, and stir to combine.
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38
Remove the pan from the heat and set aside while you cook the ravioli.
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39
Gently add 3 of the ravioli to the boiling water and cook until they float and the cheese filling is warmed through, about 2 1/2 to 3 minutes.
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40
(Do not overcook.)
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41
Remove with a slotted spoon, blotting away excess water underneath the spoon with a paper towel.
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42
Place 1 raviolo on each of 3 plates.
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43
Gently drop the remaining 3 ravioli into the water.
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44
While they cook, spoon half of the sage-bacon sauce over the 3 plated ravioli.
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45
Repeat with the 3 remaining ravioli and the remaining half of the sauce.
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46
Serve immediately.
