Preparation

Place half the flour on a work surface, make a well in the centre and add 1 egg, the saffron powder and a pinch of salt. Blend the mixture firstly with a fork and then knead with your hands, until the dough is soft and smooth. Form it into a ball, cover with film and set aside to rest for 1 hour.

Place the remaining half of the flour on a work surface, make a well in the centre and add 1 egg, the squid ink and a pinch of salt. Blend with a fork and then knead with your hands, until the dough is soft and smooth. Form into a ball, cover with film and set it aside to rest for 1 hour.

In the meantime, prepare the filling: in a bowl mix the grated Grana Padano Riserva with 1 egg, the breadcrumbs, a pinch of grated nutmeg. Season with salt and pepper.
Roll out the two doughs into two rectangles about 4 mm thick and cut into 1-cm-wide strips, alternating them to create a striped rectangle of yellow and black strips attached together. Roll out the pasta with rolling pin to create a rectangle measuring just a few millimetres thick.

Cut the sheet in half lengthwise into 2 rectangles.
Fill one of the rectangles with small heaps of filling, arranging the heaps in a rows spaced about 3-4 cm apart; place the other pasta rectangle on top and cut out ravioli using a round pastry cutter with a zigzag edge.

Cook the ravioli in boiling water for 2-3 minutes, drain and sauté in a pan with the butter and sage leaves. Serve hot.