Make the pasta dough

• Mound the flour on a work surface, make a well and add the eggs, egg yolk and olive oil.
• Knead into a smooth, firm dough, wrap and rest.

Prepare the dark leopard dough

• Take a small piece of dough and knead in the cocoa powder (or squid ink) until evenly dark.
• Roll it into thin sheets and cut out small irregular spots.

Make the ricotta filling

• Mix the ricotta with the grated parmesan, salt and black pepper until smooth.
• Transfer to a piping bag.

Roll out the pasta sheets

• Divide the plain dough and roll it through the pasta machine into thin, even sheets.
• Lay the dark spots on one sheet and roll it again lightly so they adhere.

Fill and shape the ravioli

• Pipe small mounds of filling at regular intervals on the spotted sheet.
• Brush around the filling with water, cover with a second sheet and press out the air.
• Cut out the ravioli with a ravioli cutter and seal the edges well.

Cook the ravioli

• Boil the ravioli in salted water until they float and are just tender.
• Meanwhile melt the butter with the sage leaves in a frying pan.

Serve

• Drain the ravioli and toss gently in the sage butter.
• Serve immediately with extra parmesan.