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Mix fresh ricotta, grated Grana Padano cheese, egg yolk, salt and freshly ground black pepper together to make the filling
Roll out the pasta dough until nice and thin
Place ricotta filling in a line on the pasta dough
Brush water around the filling
Fold the pasta over to trap the filling inside
Gently pinch between the fillings to seal
Cut between each filled section to create agnolotti shapes
Cook agnolotti in plenty of salted boiling water at a gentle boil
Heat a pan on high temperature and add butter and sage leaves
Add salt, black pepper and Prosecco DOC Rosé to the pan
Add cooked ravioli to the butter sauce along with a little pasta water
Coat all ravioli with the butter sauce
Finish with grated Grana Padano cheese on top and serve