Potato ravioli and pancetta with butter and sage

Arrange the flour in a fountain shape on the work surface, create a well and crack the eggs into the center. Beat them with a fork, gradually incorporating the flour, then knead with your hands until you obtain a mixture Smooth, elastic, and uniform. Cover the dough and let it rest for 30 minutes in a cool, dry place.

Boil the potatoes until fork-tender, but don't let them fall apart too much. Drain, peel, and mash them while still warm; then let them cool completely, so the filling will stay firm and the pastry won't become soggy.

Cut the pancetta Before into thin strips, then diced and finally into small, regular pieces. A uniform size promotes even browning and better distributes the pancetta in the filling.

Heat one nonstick skillet and add the pancetta Without any additional fat. Fry for 2-3 minutes, stirring, until golden, crispy, and fragrant. Transfer to a plate and let cool; add the crispy part to the filling only once the potatoes are cool.

Collect the mashed potatoes in a bowl and add the pancetta browned, the ricotta and the Parmigiano Reggiano grated. Mix until you get a mixture smooth, soft but not liquid; if the filling seems too moist, work it briefly without adding any more liquid.

Add the egg, season with salt to taste and pepper, and mix thoroughly until fully incorporated. Cover the filling and refrigerate it to firm it up and make it easier to portion. Meanwhile, roll out the pasta sheet in one or more thin strips, flexible enough to close without breaking.

Place a pastry on the pastry teaspoon of filling at a time, forming small mounds about 2-3 centimeters (1.18 in) apart. Lightly moisten the spaces around the filling with water, place another sheet of pastry on top, and press with your fingers to eliminate any air and seal the edges.

Cut the ravioli and cook them in boiling salted water for a few minutes, until they rise to the surface and the pasta is tender. Drain carefully. Melt the butter with the sage leaves until fragrant and lightly golden, then season the ravioli immediately and serve hot.