1 recipe pasta dough 1 pound gf ricotta cheese 1/4 cup grated parmesan cheese 1/4 pound gf Italian sausage 1 whole egg plus 1 egg yolk salt and pepper 2-4 Tablespoons melted, browned butter Fresh basil leaves, chopped Grated parmesan cheese
For filling: Combine ricotta cheese, parmesan, sausage and eggs. Mix thoroughly and season with salt and pepper.
Prepare pasta dough according to recipe. Using the wide sheets of fresh pasta that would normally be used for lasanga, cut 3 inch diameter circles. Lightly brush each circle with water and fill with 1 tablespoon filling. Crimp edges with a fork to create a nice decorative edge.
Boil in plenty of salted water until al dente.
Transfer to a hot serving dish, topping with melted, browned butter. Sprinkle with fresh basil and plenty of parmesan cheese.