Sift the flour and arrange it in a heap on your work surface.

Add the eggs and the salt and with a fork beat the eggs together.

Then begin to incorporate the mixture of flour, starting from the inner rim of the hole.

You can add a little water to make it easier if the dough is hard.

Knead vigorously by punching the dough.

Form a loaf that you will then wrap in plastic wrap and leave to rest for at least 30 minutes.

After, cut 4 pieces and take 1, keep the other 3 parts in the plastic paper so they won’t dry out.

Roll out each into a thin sheet (about 1 mm) with a rolling pin or a machine to roll out the dough.

Make rectangular strips 12 cm x 30 cm (4.7 x12 inches) and put them to the side on a floured board.

Mash the boiled broccoli with a fork until it becomes creamy.

Add the goat cheese and broccoli cream to the ricotta and mix well.

Add the egg, salt, pepper, and grated pecorino.

Mix everything well until you get a homogeneous
mixture.

Add the butter to a large skillet and melt it over medium-low heat.

Add the fresh sage leaves and stirring continuously.

First place a sheet of dough on a floured surface.

Distribute the tablespoons of filling evenly over half of the sheet of dough.

Fold the other half over the fillings and press the dough around each mound of filling to remove the air and then cut out squares with a pasta or pizza wheel cutter.

Be sure to seal the ravioli well.

To cook the pasta, bring a large pot of salted water to a boil.

Add ravioli and cook for 2-3 minutes.

Once they float to the top it is done.

Add the cooked and drained ravioli to the skillet with the butter and sage leaves, and then toss to coat.

Serve the ravioli with a light dusting of grated Parmigiano Reggiano.