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For the pasta:
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First make the PASTA DOUGH: combine the flour and salt in a food processor.
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Add the 2 eggs and 3 yolks and process until it begins to come together into a ball.
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Now look at the dough: if its grainy, add some water a few drops at a time.
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(I think I ended up adding a couple teaspoons of water before the dough would finally come together completely.)
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If its sticking to the food processor, add a little bit of flour.
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Once it seems to be about the right amounts of flour and water, remove from the food processor and knead by hand just a little bit.
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(You can also do all of the kneading and combining by hand instead of using the food processor.
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In that case, make a well in the flour and mix in the eggs with a fork until combined, and then add water/flour as needed and knead.)
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When you knead it, you want to be able to stretch it a little bit before it breaks (but mine really didnt stretch very much before breaking off, and it turned out fine).
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Cover the dough and let it rest at room temperature at least 30 minutes.
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Meanwhile, make the FILLING: cook the bulk Italian sausage over medium high heat, crumbling as it cooks.
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When its most of the way cooked, add the chopped shallot and continue to cook.
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When the sausage and shallot are nicely browned, drain off any excess fat.
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Toss in the sage, a small grating of fresh nutmeg, and the parmigiano.
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Taste and adjust the seasoning (it may need a little salt).
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Let it cool just a bit and stir in the beaten egg.
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(You just want it cool enough that the egg wont scramble.)
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Set aside.
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Now, ROLL OUT THE PASTA.
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Cut off about a third of the dough.
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On a lightly floured surface, shape it into a rectangle about the width of the pasta maker.
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Flour the pasta maker.
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Roll it through on the widest setting, then continue to roll it through on incrementally higher settings.
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I went all the way to the highest (thinnest) setting.
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This makes for a delicious, delicate pasta, but some of it kind of fell apart when I boiled it/tossed it with the sauce, so you might want to go with one setting short of the highest one.
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Flour the rolled pasta and cover it with plastic.
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Repeat with the other two thirds of pasta dough.
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Cut the dough into rectangles that are the width of the pasta maker and a foot or so long.
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Working with one sheet a time, drop teaspoons of the filling onto the dough, about an inch apart, making a row along one side of the pasta sheet.
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Wet the dough a bit with a finger and then fold it over and seal it.
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Use a pastry cutter or knife to cut into individual ravioli.
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The ravioli can be refrigerated in a single layer on a floured cookie sheet for up to a day, or can be frozen.
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For the SAUCE:
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First brown the chopped pancetta until its just barely crispy.
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Set aside.
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Put on a pot of salted water to boil.
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When its close to boiling, melt a couple tablespoons of butter over medium heat in a large saute pan.
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When its hot, add the sage and fry for a couple minutes on each side.
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Remove with a slotted spoon.
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Add the rest of the butter and cook over medium to medium low heat until its browned and smells nutty (like making caramel, your nose is a better indicator than your eyes).
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Keep the sauce barely warm, and add the ravioli to the boiling water.
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They should only take about 3 minutes to cook.
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When the ravioli are done, gently toss them and the pancetta with the browned butter sauce.
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Serve immediately, garnished with the fried sage.
