2 tablespoons extra virgin olive oil
1 clove garlic, minced
8 ounces ricotta
1 ½ ounces grated Parmegiano-Reggiano, plus more for serving
1 large egg
Generous pinch freshly grated nutmeg
Freshly ground black pepper
1 recipe Fresh Egg Pasta dough, cut into sixths
6 ounces (1 ½ sticks) unsalted butter, diced
¼ cup fresh sage leaves
Heat a large, heavy sauté pan over medium-high heat until hot but not smoking. Add the oil and swirl to coat the bottom of the pan. Add the chanterelles and sauté for 6 to 7 minutes, or until tender. Add the garlic and sauté for another 1 to 2 minutes, or until fragrant. Let cool.
Combine the chanterelles, ricotta, Parmegiano, egg, and nutmeg in a food processor and pulse until smooth. Season to taste with salt and pepper.
Sheet and form just 1 or 2 pieces of the pasta dough at a time according to the recipe, sheeting it until the second-to-last narrowest setting of the rollers and using 1 teaspoon of filling per ravioli. As you work, arrange the ravioli in a single layer on lightly floured parchment-lined baking trays.
Heat a small, heavy saucepan over medium heat until very hot but not smoking. Add the butter and cook, stirring constantly, for 5 to 6 minutes, or until browned. Add the sage and a generous pinch of pepper and cook, stirring constantly, for about 1 minute, or until the sage is crisp. Remove the pan from the heat and dip the bottom into an ice water bath for a second or two.
Meanwhile, cook the ravioli in 2 or 3 batches in a large pot of boiling, salted water, stirring occasionally, for 3 to 4 minutes, or until they are al dente. When the ravioli are al dente, using a wire skimmer, transfer them from the pot to a large bowl, drizzle with a bit of the brown butter, and gently toss to coat. Arrange on individual plates, drizzle with the remaining brown butter, top with plenty of Parmegiano, and serve immediately.
Makes approximately 7 dozen 1 ½-inch ravioli, serving 6 as a main course. This was the ravioli plaque used. Speed the cooking time by using two large pots of water for boiling the ravioli. Uncooked ravioli may be frozen in a single layer on a parchment-lined baking tray and transferred to a zip-top bag when frozen solid. Ravioli keep for several weeks frozen. Add them to boiling water while still frozen—there's no need to thaw them, just increase their cooking time by a couple of minutes. Keep scraps of dough leftover from cutting ravioli to put in soup.