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1
To make the dough, combine the flour and salt in a mixer fitted with the dough hook attachment, mixing on low speed.
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2
Add the eggs and egg yolks, one at a time, and after all have been added, mix for 1 minute.
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3
Add the 1 tablespoon oil and mix until a smooth dough is formed.
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4
If the dough seems too dry, add 1 tablespoon water; if it is too wet, add a little more flour.
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5
Remove the dough from the bowl and knead on a lightly floured work surface until elastic and smooth, 8 to 10 minutes.
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6
Form the dough into a ball and flatten slightly.
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7
Brush the top with olive oil, wrap in plastic wrap, and let rest on the counter for at least 30 minutes.
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8
To make the tapenade, combine the olives, pine nuts, garlic, capers, anchovies, and lemon zest in a food processor and coarsely chop.
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9
With the motor running, slowly add the oil and process to a smooth paste; season with salt and pepper.
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10
To make the cheese filling, combine the cheeses, egg, herbs, and 1/4 cup of the tapenade in a medium bowl.
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11
Season to taste with salt and pepper.
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12
Cut the ball of dough into 4 pieces and wrap the ones that you arent using in plastic wrap.
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13
Press a ball of dough into a rectangle on a lightly floured surface, and roll it a few times through a pasta machine set at the widest setting.
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14
Reduce the setting and run it through a few more times, until it is about 1/8-inch thick.
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15
Place on a floured surface and keep covered.
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16
Repeat with the remaining dough.
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17
Lay a sheet of pasta dough on a lightly floured work surface, and distribute heaping teaspoons of the filling on it, spacing them at least 2 inches apart.
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18
Use your fingertip or a brush to moisten the edges of the pasta sheet with egg wash.
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19
Carefully place a second sheet of pasta dough on top of the first, and press with your fingertips to separate the rows of filling.
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20
Repeat with the remaining dough and filling.
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21
Using a ravioli cutter or a pastry wheel, cut straight lines to form the ravioli squares.
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22
Press the edges closed with your fingertips to seal well.
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23
Bring a large pot of salted water to a boil.
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24
Carefully drop in the ravioli and cook for about 5 minutes.
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25
Drain, and serve immediately, topped with the red peppertomato sauce and grated cheese.
