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1
In a medium bowl, combine the ricotta, Parm, parsley, and 2 whole eggs; mix well and season with salt.
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2
Dust a clean work surface lightly with all-purpose flour and lay out two sheets of pasta about 12 inches long; brush them lightly with water.
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3
Equally space 4 dollops of the ricotta mixture on each pasta sheet; then use a spoon to make a nest or small hole in the center of each dollop.
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4
Carefully separate the remaining eggs (reserve the whites for another purpose) and put a yolk in each ricotta nestthe ricotta should lovingly nestle each yolk (if a yolk breaks, scoop it out with a spoon and dont use it).
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5
Cover the ricotta nests and egg yolk with another sheet of pasta.
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6
Use your index fingers to press around each ricotta nest to seal the edges, then use a fluted ring cutter or dough roller to cut around each ravioli (they should be 3 to 4 inches in diameter).
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7
Reserve the ravioli on a tray generously dusted with semolina.
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8
Bring a large pot of well-salted water to a boil.
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9
In a large saute pan, melt half the butter and add half of the chicken stock (youre going to use the remainder for your next batch); season with salt and toss in half the sage.
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10
Bring this to a boil (BTB) and reduce to a simmer (RTS).
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11
Add 4 of the ravioli to the boiling water and cook for 3 minutes.
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12
Using a spider or slotted spoon, carefully transfer the ravioli from the water to the pan with butter and chicken stock and cook for 2 to 3 minutes.
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13
If the sauce reduces too much, add a few drops of the pasta cooking water.
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14
The sauce should cling to the ravioli in a buttery hug.
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15
Transfer the ravioli to serving plates, spoon a little extra sauce over each one, and finish with a sprinkey-dink of grated Parm.
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16
Repeat with the remaining butter, stock, sage, and ravioli.
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17
Save the leftover egg whites for another purpose.
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18
You can even freeze them if you like.
