Step by step

1. Attach bowl and wire whisk to the stand mixer. Add ricotta cheese, 2 eggs, grounded nutmeg, salt, pepper and half of the parmesan cheese. Mix on speed 6 until well combined.

2. Place 4 eggs, flour and salt in the mixer bowl. Attach the dough hook to the stand mixer and knead on speed 2 for 2-3 minutes.If the dough is too hard, add few spoons of water.

3. Remove the dough from the bowl and cut it into four pieces. Take one piece and flatten into a rectangular shape. Be sure to cover the other pieces with cling film to prevent from drying. .

4. Attach the pasta roller and set the adjustment knob to 1.. Turn Speed Control Lever to 2 and run the pasta dough through the pasta sheet roller. Fold into three and pass through the roller again, then repeat this process four or five times.

5. When the dough is no longer sticky, set the adjustment knob to 2, and run it through. Do not fold the dough this time. Continue rolling the dough through, two or three times on each setting, until you obtain the desired thickness (4). Repeat with the remaining portions of dough.

6. Cut pasta into sheets approximately 20 cm long. Spread each sheet with 4 tablespoons of stuffing and roll along the longer side obtaining a cylinder. Repeat with remaining ingredients.

7. Cut rolls into 2 cm spirals, grease the bottom of a baking tray and place the spirals in lines.

8. Pour the milk into the tray, add the butter bits and sage leaves, sprinkle with the remaining cheese then seal with aluminum foil. Bake for 30 minutes at 200°C/390°F.

9. Serve nicely hot removing the foil at the very last minute.

10. Add 2 tablespoons of pesto sauce to the filling to add extra flavor to the recipe.