2 cups ricotta cheese
1 cup freshly grated Parmigiano, plus more for garnish
1/4 cup chopped fresh Italian parsley
2 large eggs plus 8 large egg yolks
All-purpose flour, as needed
1/2 recipe Chef Anne's All-Purpose Pasta Dough, rolled for ravioli, recipe follows, or 1/2 pound store-bought fresh pasta sheets
Semolina flour, as needed
8 tablespoons (1 stick) unsalted butter
2 cups chicken stock
1/4 cup chopped fresh sage leaves
1 pound all-purpose flour (about 3 3/4 cups), plus more for dusting
4 eggs plus 1 yolk
1/4 cup extra-virgin olive oil
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