Name: Lemon Ricotta Ravioli with Sage Brown Butter Sauce
Yield: 4 servings
Ingredients: 4 cups whole milk; 2 cups heavy cream; 1 teaspoon kosher salt; 3 tablespoons good white wine vinegar; 2 cups all-purpose flour (plus more for dusting); 1 teaspoon salt; 3 large eggs (plus 1 for egg wash); 2 tablespoons extra-virgin olive oil; Cornmeal (for dusting); 1 1/4 cup 10 oz. ricotta cheese; 2 tablespoons freshly grated parmesan cheese; 1 egg yolk (reserve the white); Zest of 2 lemons; 1/2 tsp kosher salt; 1 tablespoon heavy cream; Lemon Ricotta Filling; Pasta Dough; 8 sage leaves; 6 tablespoons unsalted butter; 1 lemon (juiced); Zest of 1 lemon