Chestnut and Sausage Ravioli

For the dough:

• 1 ⅔ cups (200 g) all-purpose flour

• ⅓ cup (50 g) chestnut flour

• 2 large eggs

For the filling:

• ⅔ cup (150 g) sausage, casing removed

• ⅓ cup (75 g) ricotta cheese

• 2 tablespoons (15 g) grated Parmigiano Reggiano

• Salt, to taste

• Pepper, to taste

For the seasoning:

• 4 tablespoons (60 g) unsalted butter

• 2 sage leaves

• Grated Parmigiano Reggiano, to taste

• Prepare the dough:
  On a clean surface, create a well with the all-purpose and chestnut flours (1 ⅔ cups (200 g) + ⅓ cup (50 g)). Crack the eggs into the center and begin incorporating the flour with a fork. Knead the dough until smooth and elastic. Wrap in plastic and let rest for 30 minutes.

• Make the filling:
  Cook the sausage in a pan over medium heat until browned. Let it cool slightly, then mix with ricotta (⅓ cup / 75 g), grated Parmigiano (2 tbsp / 15 g), salt, and pepper. Set aside.

• Roll out the dough:
  Divide the dough and roll it out with a pasta machine or rolling pin to a thin sheet (about 1 mm). Place small amounts of filling on one sheet, cover with another, and cut into ravioli using a pasta cutter or knife. Seal edges well.

• Cook the ravioli:
  Bring a large pot of salted water to a boil. Cook the ravioli for about 3–4 minutes, or until they float.

• Prepare the sauce:
  In a skillet, melt the butter (4 tbsp / 60 g) with sage leaves over low heat. Add cooked ravioli and sauté briefly.

• Serve:
  Plate the ravioli, drizzle with the butter-sage sauce, and sprinkle with grated Parmigiano to taste.