Homemade Ravioli for 4 Servings

Instructions:

1. Mound the flour on a clean work surface and create a wide hole in the center.
2. Crack the eggs into the center and add salt and olive oil. Gently whisk the eggs, slowly incorporating flour from the inner walls until a thick paste forms.
3. Fold the remaining flour into the center and knead the dough for 8-10 minutes until smooth, elastic, and bounces back when poked.
4. Wrap the dough tightly in plastic wrap and let it rest at room temperature for 30 minutes.
5. In a medium bowl, stir together drained ricotta, Parmesan, beaten egg, chopped basil, nutmeg, salt, and pepper until uniform.
6. Divide the rested dough into 4 equal pieces. Roll one piece into a thin rectangle about 1/8 inch thick.
7. Place small mounds of filling (about 1 tablespoon each) roughly 2 inches apart on the dough sheet.
8. Lightly brush edges around the filling with water, fold the dough over the filling, and press firmly to remove air bubbles before sealing.