Mix the ricotta, the chopped parsley, sugar and the beaten egg. Roll the pasta and put some of the filling in the centre, brush some water around the edges and cover with another layer of pasta. Press carefully with your fingers around the pasta “al dente” in salted water. Melt the butter in a pan and add the basil leaves. Remove the cooked pasta and to the pan with butter and basil, sauté for a few minutes and serve.