Lemon Ricotta Ravioli with Sage Brown Butter Sauce

INGREDIENTS

4 cups

whole milk

2 cups

heavy cream

1 tsp

kosher salt

3 tbsp

good white wine vinegar

2 cups

all-purpose flour (plus more for dusting)

1 tsp

salt

large eggs (plus 1 for egg wash)

2 tbsp

extra-virgin olive oil

Cornmeal (for dusting)

1 1/4 cups

ricotta cheese

2 tbsp

freshly grated parmesan cheese

egg yolk (reserve the white)

Zest of 2 lemons

1/2 tsp

kosher salt

1 tbsp

heavy cream

Lemon Ricotta Filling

Pasta Dough

sage leaves

6 tbsp

unsalted butter

lemon (juiced)

Zest of 1 lemon