Lemon Ricotta Ravioli with Sage Brown Butter Sauce

Ingredients

• 4 cups whole milk
• 2 cups heavy cream
• 1 teaspoon kosher salt
• 3 tablespoons good white wine vinegar
• 2 cups all-purpose flour, plus more for dusting
• 1 teaspoon salt
• 3 large eggs, plus 1 for egg wash
• 2 tablespoons extra-virgin olive oil
• Cornmeal, for dusting
• 1¼ cup (10 oz.) ricotta cheese
• 2 tablespoons freshly grated parmesan cheese
• 1 egg yolk (reserve the white)
• Zest of 2 lemons
• ½ tsp kosher salt
• 1 tablespoon heavy cream
• Lemon Ricotta Filling
• Pasta Dough
• 8 sage leaves
• 6 tablespoons unsalted butter
• 1 lemon, juiced
• Zest of 1 lemon