1. Prepare the Ravioli Dough:

a. In a large mixing bowl, add the flour and create a well in the center. Crack the eggs into the well, then add salt and olive oil.

b. Using a fork, gradually mix the flour into the eggs until fully combined.

c. Knead the dough on a clean, floured surface for 8-10 minutes, adding water as needed to form a smooth, elastic dough. Cover with a clean kitchen towel, plastic wrap, or wax paper and let it rest for 30 minutes.

2. Prepare the Artichoke Filling:

a. Remove the outer leaves of the artichokes, trim the stems and tops, and scoop out the chokes. Cut the artichokes into quarters.

b. Place the artichoke quarters in a pot of boiling water with lemon zest and cook for 15-20 minutes, until tender. Drain and let cool.

c. Chop the cooked artichokes finely and mix with ricotta cheese, Parmesan cheese, minced garlic, salt, and pepper in a bowl. Set aside.

3. Assemble the Ravioli:

a. Roll out the rested dough on a floured surface to about 1/16-inch thickness, or use a pasta machine to achieve the desired thinness.

b. Place teaspoon-sized dollops of artichoke filling about 1 inch apart on one half of the rolled-out dough.

c. Fold the other half of the dough over the filling, pressing gently around the edges to seal and remove any air pockets. Cut individual ravioli using a round cookie cutter or a knife.

d. Place the ravioli on a floured tray or parchment paper, and repeat with the remaining dough and filling.

4. Cook the Ravioli:

a. Bring a large pot of salted water to a boil. Carefully add the ravioli to the boiling water and cook for 3-4 minutes, or until they float to the surface.

b. Remove the cooked ravioli with a slotted spoon and drain on a paper towel.

5. Prepare the Brown Butter Sage Sauce:

a. In a large skillet, melt the butter over medium heat, stirring occasionally. Cook until the butter turns golden brown and has a nutty aroma, about 5 minutes.

b. Add the chopped sage leaves to the browned butter, and season with salt and pepper. Cook for an additional 1-2 minutes, until the sage is slightly crisp.

6. Serve:

a. Add the cooked ravioli to the skillet with the brown butter sage sauce and toss gently to coat.

b. Plate the ravioli, drizzle with any remaining sauce, and garnish with freshly grated Parmesan cheese. Serve immediately.