Pasta: In a large bowl, whisk together flours. Place in a mound on a clean surface. Make a well in the centre; add eggs. With a fork, whisk eggs while gradually incorporating the flour until mostly combined. Work remaining flour in with hands; knead dough for 5 minutes or place dough in the bowl of a stand mixer, fitted with the dough hook attachment, and knead on medium speed for 3 minutes. Wrap dough in plastic wrap and let rest.
Filling: In a medium bowl, combine ricotta, Romano cheese and basil.
Unwrap dough and cut in half; rewrap other half. Work dough with hands into a rough ½-inch (1cm) thick rectangle. With pasta sheet roller or rolling pin, roll dough to 1 mm thickness, dusting with flour as needed.
On a well-floured surface, making four ravioli at a time, spoon about 2 tbsp (30 mL) of filling onto the pasta sheet spaced 3 inches (8 cm) apart. Make a well in the centre of each to form a ring large enough to tightly fit an egg yolk; place yolk in each well.
Roll out remaining dough to same thickness. Carefully place on top of first sheet, pressing firmly around the filling to remove any air bubbles. Cut ravioli with a 3½ to 4-inch (9 to 10 cm) round cookie or pasta cutter. Re-roll pasta dough and repeat steps to make all 16 ravioli.
In a large pot of salted boiling water, cook ravioli, 3 to 4 at a time, stirring occasionally until ravioli float to surface, about 2 minutes. With a slotted spoon, remove ravioli and set aside on a plate.
Butter Sauce: In a large non-stick skillet, over medium, brown butter and sage, about 7 minutes or until leaves are slightly crisp. Spoon over cooked ravioli, top with microgreens and serve.
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