Homemade Herb-Stuffed Ravioli and Basil Sauce

1.Prepare the Pasta Dough: On a clean surface, mound the flour and create a well in the center. Crack the eggs into the well, add the olive oil and salt. Use a fork to gently whisk the wet ingredients, slowly incorporating the flour from the sides.

2.Knead the dough for 8-10 minutes until smooth and elastic. Wrap tightly in plastic wrap and let rest at room temperature for at least 30 minutes.

3.Prepare the Herb Filling: In a medium bowl, combine the drained ricotta, Parmesan cheese, parsley, chives, thyme, lemon zest, salt, and pepper. Mix well until everything is evenly incorporated. Taste and adjust seasoning if necessary.

4.Make the Ravioli: Divide the pasta dough into four equal pieces. Working with one piece at a time (keep the others covered), flatten it slightly and pass it through a pasta machine, starting at the widest setting. Fold the dough in half and repeat this process 2-3 times.

5.Continue passing the dough through the machine, gradually decreasing the setting until the sheet is thin (usually setting 5 or 6 on most machines). The sheet should be translucent enough to see your hand through.

6.Lay one pasta sheet on a lightly floured surface. Place small spoonfuls (about 1 teaspoon) of the herb filling about 1.5 inches apart down the center of the sheet.

7.Brush the edges of the dough and the spaces between the filling mounds lightly with water. Carefully lay a second pasta sheet over the top. Gently press down around each mound of filling to seal the edges and remove any air pockets.

8.Use a fluted ravioli cutter or a knife to cut the ravioli into squares. Place the finished ravioli on a semolina-dusted baking sheet and cover lightly with a kitchen towel while you finish the remaining dough and filling.

9.Prepare the Tomato Basil Sauce: Heat 2 tablespoons of olive oil in a large saucepan over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant. Do not let it brown.

10.Pour in the crushed tomatoes and broth. Stir in the dried oregano, sugar, salt, and pepper. Bring the sauce to a simmer, then reduce the heat to low and cook for 15-20 minutes, stirring occasionally, until slightly thickened.

11.Cook the Ravioli: Bring a large pot of salted water to a rolling boil. Gently drop the ravioli into the boiling water. Cook for 3-4 minutes, or until they float to the surface and the pasta is al dente.

12.Finish the Dish: Just before serving, stir the fresh chopped basil into the tomato sauce. Use a slotted spoon to transfer the cooked ravioli directly into the sauce. Gently toss to coat.

13.Serve immediately, garnished with extra fresh basil leaves and a generous grating of Parmesan cheese.