• Mix all the dough ingredients well in a bowl, then set aside covered with plastic wrap for 30 minutes.

Caramelized onion filling:

• Fry the onions over low heat while stirring until caramelized, about 10 minutes.
• Combine all the ingredients in a food processor and grind.

Lemon ricotta filling:

• Mix all the ingredients in a bowl.

Prepare the pasta:

• Divide the rested dough into two portions. Roll out each portion separately using a pasta machine or a rolling pin. Aim for thin sheets, about 1/16 of an inch thick.
• Lay one pasta sheet on a lightly floured surface or on a parchment paper-covered tray. Use a teaspoon to place small mounds of filling, leaving space between each mound.
• Brush egg wash around the mounds of filling. Carefully lay the second pasta sheet over the first, pressing gently around the fillings to seal and remove air bubbles.
• Use a ravioli cutter or a sharp knife to cut out individual ravioli squares or circles. Press around the edges to ensure they are properly sealed.

Cook the ravioli:

• Bring a small pot of salted water to a boil. Gently add the ravioli and cook for about 3-4 minutes or until they float to the surface. Remove with a slotted spoon.
• Warm up a skillet with butter. Add the ravioli, sprinkle the sage leaves and cook while stirring for 3 minutes.