In a medium bowl, combine ricotta, olive oil, nutmeg, black pepper, and salt. Whisk vigorously until smooth, airy, and slightly glossy.
If you want guaranteed pillowy texture, par-cook the ravioli first. Bring a pot of salted water to a boil, add ravioli, and cook for 1–2 minutes. Drain and pat dry. Then proceed with one of the crisping methods below.
To air fry in a basket air fryer, preheat to 350°F. Brush ravioli with oil, sprinkle with Parmesan, and arrange in a single layer. Cook 5–6 minutes, shaking once, until lightly golden but still soft inside.
To air fry in a toaster oven air fryer, preheat to 375°F. Place ravioli on tray, brush with oil, sprinkle with Parmesan, and cook 7–8 minutes, flipping once.
To bake in a conventional oven, preheat to 375°F. Arrange ravioli on parchment, brush with oil, sprinkle with Parmesan, and roast 10–12 minutes, flipping once.
To pan fry in a skillet, heat 2 tbsp olive oil in a nonstick skillet over medium heat. Add ravioli in a single layer and cook 2–3 minutes per side, until lightly golden but still tender. Sprinkle Parmesan during the last minute so it melts onto the ravioli.
In a skillet, melt butter over medium heat. Add sage leaves and cook until butter turns golden and nutty and the sage crisps, 3–4 minutes. Remove from heat.
Spread the whipped ricotta across the bottom of each plate or a serving platter. Arrange the frizzled ravioli on top in layers. Spoon over the brown butter and scatter crispy sage.
