Sausage and Feta Ravioli

The filling: start with one cup of ricotta (here we have homemade goat milk ricotta... so, so yummy)

Then add one egg...

And 4 oz. grated parmesan (here I actually used Kerrygold Dubliner)

Once filling is all mixed together, and sausage cooked, it is time for the noodles.

 Prepare according to this pasta recipe, and you end up with a sheet that looks kind of like this...

 Place filling on one side of the rectangle, like thus...

 Fold over other side and pinch between filling (I wet the edges of the dough with a small brush and water, to help it stick better)...

 Cut them into individual squares...

 Plop in a pot of gently boiling, salted water, and cook for between 5-8 minutes (smaller ravioli will cook faster, etc.).

 Make a browned butter sauce with herbs to pour over ravioli.

Devour.