8 sage leaves
250g/9oz fine semolina
salt and freshly ground black pepper
250g/9oz ‘00’ flour, plus extra for dusting
pinch nutmeg
40ml/1fl½ oz olive oil
25g/1oz salted butter
2 free-range egg yolks, beaten
50²µ/1¾´Ç³ú Parmesan, grated
55g/2oz Parmesan, grated
200g/7oz ricotta, hung for 24 hours to drain