Step 1:
In a large bowl, whisk together flours. Place in a mound on a clean surface. Make a well in the centre; add eggs. With a fork, whisk eggs while gradually incorporating the flour until mostly combined. Work remaining flour in with hands; knead dough for 5 minutes or place dough in the bowl of a stand mixer, fitted with the dough hook attachment, and knead on medium speed for 3 minutes. Wrap dough in plastic wrap and let rest.
Step 2:
In a medium bowl, combine ricotta, Romano cheese, and basil.
Step 3:
Unwrap dough and cut in half; rewrap the other half. Work dough with hands into a rough ½-inch (1 cm) thick rectangle. With a pasta sheet roller or rolling pin, roll dough to 1 mm thickness, dusting with flour as needed.
Step 4:
On a well-floured surface, making four ravioli at a time, spoon about 2 tbsp (30 mL) of filling onto the pasta sheet spaced 3 inches (8 cm) apart. Make a well in the centre of each to form a ring large enough to tightly fit an egg yolk; place yolk in each well.
Step 5:
Roll out remaining dough to the same thickness. Carefully place on top of the first sheet, pressing firmly around the filling to remove any air bubbles. Cut ravioli with a 3½ to 4-inch (9 to 10 cm) round cookie or pasta cutter. Re-roll pasta dough and repeat steps to make all 16 ravioli.
Step 6:
In a large pot of salted boiling water, cook ravioli, 3 to 4 at a time, stirring occasionally until ravioli float to the surface, about 2 minutes. With a slotted spoon, remove ravioli and set aside on a plate.
Step 7:
In a large non-stick skillet, over medium heat, brown butter and sage, about 7 minutes or until leaves are slightly crisp. Spoon over cooked ravioli, top with microgreens, and serve.
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