Lightly flour your work surface. Cut off 1/4 to 1/3 of the dough, keeping the rest covered in plastic so it doesn’t dry out. Run the dough through your pasta machine starting with the largest setting. Run it two to three times through each successive pasta roller setting until about 1/16th-inch thick (third to the last setting — #6 on my KitchenAid pasta attachment). Lay the sheet of pasta on a lightly floured work surface to prevent the dough from sticking.
I made these ravioli extra large. Pipe a generous amount of filling (approximately 1 1/2 tablespoons) along the length of the sheet, leaving an inch or so between each. Fold the dough over lengthwise. With the side of your hand, squeeze out any excess air in between each mound of filling. With a fluted cutter, cut along the length of the pasta dough. Then cut into individual ravioli. As for the size of each stuffed pasta, I eye-balled it, but if I had to give a more exact measurement, I would say roughly 2 1/2 inch squares. Place ravioli on a baking sheet dusted with semolina in a single layer. Repeat with the remaining pasta and filling.
To Finish the Dish: Bring a pot of water to a boil. Salt the water. When it comes back to a boil, drop in the pasta (working in batches, a dozen or so at a time). Cook until 80% cooked through, about two minutes.Meanwhile, heat a skillet over medium heat. Melt a couple tablespoons of butter. Add a tablespoon or two of pasta water and swirl. Add some freshly grated Parmesan. With a slotted spoon transfer the ravioli to the skillet and gently toss the pasta in the butter. Cook another minute or two until al dente. With a slotted spoon, transfer to serving plates. Spoon a little hot butter on top. Top with crispy sage leaves. Drizzle with balsamic vinegar and a few grinds of black pepper. Serve immediately.
Leftover ravioli can be frozen. Place baking sheet with leftover ravioli in the freezer. Once frozen, transfer to zip-lock bag or air-tight container.
* To crisp up the sage leaves: heat a little olive oil in a small skillet. When sizzling hot, add a small handful of sage leaves and cook until crispy, a few minutes. Place on paper towels to drain.