Pour the flour and the three eggs into the Stand Mixer bowl. Knead until the dough is soft and smooth. Cover with plastic film and let it rest for 30 minutes.
Prepare the filling by pouring all the ingredients into the bowl. Use the whisk to mix well for one minute.
After 30 minutes start laying the pasta dough. Using the pasta roller accessory try to obtain small pieces of pasta starting from the thickest measure. Lightly cover the dough with flour and step by step decrease the thickness, until you reach number 7 on the pasta roller.
Pour the filling in a sac a pochè and make little portions on the pasta. Fold the dough to cover the filling. With a pasta stencil obtain the ravioli shape. Keep on until you finish all the ingredients.
When they start rising to the top keep boiling the ravioli in salted water for 5 more minutes.
In a pan melt the butter together with sage, rosemary, lemon zest and half lemon juice. Add the ravioli and mix for one minute. Garnish with hazelnut grain.
They are ready to be served.
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