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1
Put the flour with the salt in a large bowl.
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2
Make a well in the middle then crack the eggs into the well, one at a time.
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3
Using your fingertips, mix well and begin to knead the fresh mixture into fresh dough.
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4
Put the dough on a table and knead well with both hands until the dough is smooth and elastic, rolling it out using a rolling pin if needed.
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5
Now for your filling; mix the ricotta, mozzarella, fresh tomatoes, olives and parmesan, adding the pinch of oregano, plus a sprinkle of salt and pepper.
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6
For the sauce: inside a mixer put the ingredients in the following order: basil, extra virgin oil, parmesan, garlic, and add a pinch of salt.
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7
Mix all until the ingredients turn into a creamy and minced sauce.
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8
In a frying pan, toast the pine nuts for about five to ten minutes.
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9
Roll the pasta to as thin as possible and using a pasta cutter or a knife, gently cut into squares.
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10
Spoon out a teaspoon of the filling into the centre of each pasta square.
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11
Now for the ravioli; carefully fold each pasta square diagonally and pinch the edges until closed.
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12
Then bring the corners together with your fingers and squeeze together.
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13
Cook the ravioli in a large saucepan of lightly salted boiling water and simmer gently for four minutes, avoiding overcooking.
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14
Drain the ravioli thoroughly and finish by serving with the pesto sauce on top.
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15
Finally add the toasted pine nuts to serve.
