Mound flour on clean countertop or cutting board.

Add 1 1/2 teaspoons of olive oil and three eggs to a well in the center of the flour.

Use a fork to whisk the eggs, drawing in the flour as you whisk until as much of the flour is incorporated as possible. Use your hands to continue mixing the dough when most of the flour is incorporated.

Knead the dough for 10 minutes, noticing that the shaggy dough gradually becomes more soft and pliable.

Form a ball with the dough and place in a plastic bag or wrap with plastic wrap. Set aside to rest for 30 minutes.

Meanwhile, stir together 1 egg, ricotta, parmesan, salt, and basil to make the ravioli filling. Place the filling in a fine mesh sieve over a bowl to drain excess liquid. Allow the filling to drain for the 30 minutes while the dough sits.

Bring a large pot of salted water to a boil.

Divide the pasta dough into 2-4 sections. Work with one section at a time, keeping the remaining sections wrapped.

Use a rolling pin or a pasta machine to roll out a long rectangle of dough. Roll it as thin as possible if working by hand. With a pasta machine, roll the dough on gradually smaller settings until you can roll it out on the second to thinnest setting. Shape the dough into as close to a rectangle shape as possible.

Sprinkle work surface generously with semolina flour. Place one sheet of pasta dough onto the dusting of flour.

Use a 1 ½ tablespoon scoop to mound filling onto the rolled pasta dough. Space the filling about 1 1/2” apart.

Brush a very thin layer of water onto the pasta dough to help the top layer of pasta stick.

Place a second sheet of pasta dough over the filling. Use your fingers to press the top layer down and around each scoop of filling, sealing the two layers of pasta together and working out as much trapped air as possible.

Use a pastry cutter (wavy edge) or a ravioli stamp to cut the raviolis apart. Dust with more semolina flour so they don’t stick together.

Place raviolis in the boiling water and cook for 2-3 minutes until the pasta is cooked through - it will lighten slightly in color and expand a bit.

Cook raviolis a handful at a time. Lift from the boiling water to drain.

Drizzle cooked raviolis with a great flavored olive oil (I like a Meyer lemon olive oil) and sprinkle with freshly grated parmesan cheese and chiffonaded basil.

Serve immediately.