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In a large mixing bowl, combine your ricotta, lemon zest, parmesan, shredded basil leaves, salt and pepper. Mix until fully incorporated.
Cover the mixture and refrigerate for an hour, allowing the mixture to firm up, thereby easing the filling process.
Remove the butter from the fridge and allow it to come to room temperature on the counter.
Roughly chop the sage leaves (you can even leave some of the sage leaves whole if you like, there’s nothing better than a mouthful of butter-soaked pasta with a crispy sage leaf).
Place the butter and sage leaves in a large pan and gently heat until the sage becomes crisp, and the mixture turns a deep golden colour. Season with salt and black pepper to taste.
Once cooked, transfer the pasta to the butter. Toss gently to coat.
Finish with a healthy grating of Parmigiano Reggiano and enjoy!