Prepare the Filling: In a bowl, mix well-drained ricotta, freshly grated Parmesan, orange zest, nutmeg, egg, salt, and pepper. Blend until creamy and smooth.

Roll Out Dough: Divide the prepared pasta dough into four equal pieces. Roll it out until about 1/16 inch thick.

Form Ravioli: Spoon filling onto the rolled pasta, moisten edges, place another sheet over filling, press to seal, and cut into shapes.

Cook the Ravioli: Boil salted water and carefully add ravioli. Cook for about 3 minutes or until they float.

Make the Sauce: Melt butter in a skillet, brown gently, add chopped sage, salt, and pepper, cooking until crispy.

Combine and Serve: Toss cooked ravioli in brown butter sauce to coat evenly. Serve with extra Parmesan.