Combine the egg and yolks in a bowl. Then, use a kitchen scale to calculate the weight of the eggs! The perfect pasta dough is 54% egg, so calculate the amount of “00” flour you will need (for example for 184g of total eggs you will need about 341g of flour). Add the flour then mix and knead for 10 minutes or until the gluten has been properly developed (this can be done by hand or in a stand mixer with the dough hook attachment). Wrap the dough with plastic wrap and let rest at least 30 minutes.
Make the filling by combining the drained ricotta, egg, nutmeg, parm, and salt/pepper to taste. Mix well then transfer to a piping bag fitted with a Large Round piping tip. Allow the filling to cool and firm up in the fridge before filling your pasta. When the filling and dough have both rested, time to shape into agnolotti! Cut off a piece of the dough and flatten. Pass through the widest setting on your pasta roller. Continue passing through, making the dough sheet thinner with each pass. When the dough sheet is very thin, square off the edges with a fluted pasta cutter. Pipe the filling in a straight line across the pasta sheet. Dampen a pastry brush then apply a touch of water just above the filling (which will help to seal!). Enclose the dough over the filling and press to seal with the edges of your fingers. Using the same pasta cutter, trim the top. Pinch in intervals to create the agnolotti, then cut in between each to create the shapes! These filled pastas can be cooked right away, or placed on a semolina lined baking sheet and place in the freezer for future use (make sure to wrap tightly with plastic wrap).
Bring a pot of salted water to a gentle boil, then reduce the heat slightly (a rolling boil may burst our shape! ). In a skillet, start to melt the butter. When the butter starts to foam, add the sage and cook for 1-2 minutes or until crispy. Remove the sage and continue to cook the butter until the milk solids have browned! Remove from the heat. Add the pasta to the water and cook for 2 minutes (or longer if cooking from frozen). When done, use a slotted spoon to transfer the pasta to the brown butter. Add a splash of the cooking water and bring the sauce and the pasta together to coat. Add the coated pasta to a plate, drizzling on some of the sauce. Top with more grated parm and the crispy sage!
