Ravioli Dough Using Philips Pasta Machine

• Attach the lasagna disk on to the machine, and tightly screw it on.
• On a scale measure all the ingredients and add the flour and and salt into the pasta machine's hopper.
• In a separate bowl, add all the liquids together and whisk the eggs, milk and water, until fully combined.
• Turn the machine on and set it for 3 minutes. Put the lid on and let it run.
• At the top of the lid, slowly and gradually add the liquid in the dipped reservoir.
• When the machine is done mixing the dough, it will start to extrude the pasta. The first 6 inches of the extrude pasta will be uneven, so cut the first 6 inches and place it back into the hopper.
• Measure out 12 inches and cut with the plastic blade. This will be our bottom piece. Next ravioli sheet measure out 12.5 inches and cut. This will be your top piece. Alternate between these two measurements. For the sheets already extruded and cut, place a towel on top so it doesn't dry out.
• On a table, place the bottom sheet and scoop half a tbsp of fillings to the sheet with a 1 inch separation gap. Then using a pastry brush, brush some beaten egg mixture around the filling.
• Carefully place the the top ravioli piece on top, giving space at the top for the filling. Firm press the top ravioli sheet and seal around each fillings.
• Cut the ravioli with a knife (like I did) or use a ravioli cutter. Place on a dry baking sheet and repeat until the dough and filling runs out.
• Using a deep large pot, fill it up with water and bring it to a boil. Add 2 tsp of salt into the water. With a large spoon or spatula, stir the pot 5 times in the same direction till you a vortex forms. Slowly add your ravioli. Do not over crowd. I would suggest maybe 10 raviolis at a time (depending on how large the pot is). Give it a few stirs so the ravioli is not sticking to the bottom.
• Cook for 4 minutes, or until the ravioli floats. Drain and set aside.
• In the mean time, make the sauce. Melt together the butter, garlic, pecans, and sage in a large skillet over medium heat. Cook, stirring occasionally until the butter is browning and the sage is crisp, 4-5 minutes. Remove the sage leaves from the butter and set aside.
• Reduce the heat to low, add the apple cider vinegar, cream, and season the sauce with nutmeg, salt, and pepper. Simmer 1 minute, then drop the ravioli into the butter sauce, gently tossing to combine. Remove from the heat.
• Serve ravioli with crispy sage.