Miz the ricotta, the chopped parsley, sugar and the beaten egg.
Roll the pasta and put some of the filing in the centre, brush some water around the edges and coverwith another layer of pasta.
Press carefully with your fingers around the pasta making sure all the air is removed.
Cut the pasta with an oval shaped cutter.
Cook the pasta al dente in salted water. Melt the butter in a pan and add the basil leaves.
Remove the cooked pasta and add to the pan eith butter and basil, suté for a few minutes and serve.