Make the filling, mix all ingredients as basil leaves, olive oil, grated parmesan and alpine cheese, garlic, pine nuts, black pepper and salt with the hand blender. Add lukewarm water, spoon by spoon, to the mixture and blend it again. The pesto filling should thicken. If not, add more grated cheese.
Chef's Handyman tip for the vegan friendly cooking: Substitute ricotta for bean curd and butter for margarine. Skip parmesan.
Guidance to give the shape of ravioli under: Attention, pasta dough and ravioli preparation!.
To make sage butter, melt butter in a pan. Chop sage. Add sage. Season with salt and black pepper.
Boil the ravioli in hot salt water for 3-4 minutes. Drain and place them on preheated plates. Serve with sauce and grated parmesan cheese. Garnish with basil leaves and pine nuts.