When the ricotta is drained add to a mixing bowl. Add the Parmesan, lemon, basil, nutmeg salt and pepper, mix well. Taste and add more seasoning to your liking. Set aside

Cut the pasta sheets into 2 long lengths, 2 ¼-inch (5.7 cm) deep, lightly coat in flour both sides. Every 2 ¼-inches (5.7 cm) make marks along the edge (this is the size of your ravioli). Brush 1 sheet with water. Place a teaspoon of the ricotta filling in the center of where your ravioli will be. Take the other sheet and carefully place over the top of the other sheet and filling. Start at the filling and use your fingers to press out any air, working from the center out. Use a cutting tool of your choice and cut them into 2-¼-inch (5.7cm) squares. Repeat with the rest of your pasta dough until you have 5 ravioli per person. Dust lightly in flour and set aside.

Bring a large pan of water to a boil.

While the water is coming to a boil, to a separate large sauté/frying pan add the butter over medium heat. When melted, add the shallot, lemon juice, mint, salt and pepper. Stir to until the shallots soften, do not brown. Remove from the heat.

When the water is at a gentle boil, add a little salt. Carefully add the ravioli (working in batches so you don’t overcrowd the pan and they don’t stick). Cook until they float, about 2-3 minutes. Place the butter and shallots back onto the heat (medium low) and use a slotted spoon to transfer the cooked ravioli to the butter and shallots, swirl the pan to coat in the butter. Add the chopped mint, a small sprinkle of salt and pepper to taste and serve immediately.