1. Prepare the Pasta Dough:

• On a clean surface, form a mound with the flour and create a well in the center.
• Crack the eggs into the well, add salt and olive oil, then gradually mix with a fork.
• Knead for about 10 minutes until smooth and elastic. Wrap in plastic and let rest for 30 minutes.

2. Make the Cheese Filling:

• In a bowl, mix ricotta, parmesan, mozzarella, egg yolk, salt, pepper, nutmeg, and herbs until well combined.

3. Roll Out the Pasta Dough:

• Divide the dough into two equal parts and roll each into thin sheets (about 1/16 inch thick).
• Place small spoonfuls of filling evenly spaced on one sheet.
• Lay the second sheet over the first, pressing around each filling mound to seal.

4. Cut and Seal the Ravioli:

• Use a knife or ravioli cutter to cut into individual pieces.
• Press the edges with a fork or your fingers to ensure a tight seal.

5. Cook the Ravioli:

• Bring a large pot of salted water to a boil.
• Gently drop in ravioli and cook for 2–4 minutes, or until they float to the top.
• Drain carefully and serve with your preferred sauce.

6. Serve and Enjoy:

• Toss ravioli with warm marinara sauce, garnish with parmesan and basil, and serve hot.