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1
To make the pasta, make a mound of the flour in the center of a large wooden cutting board.
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2
Make a well in the middle of the flour and add the eggs and oil.
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3
Using a fork, beat together the eggs and oil and begin to incorporate the flour, starting with the inner rim of the well.
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4
As you expand the well, keep pushing the flour up to retain the well shape.
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5
Do not worry that this initial phase looks messy.
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6
The dough will come together when half of the flour is incorporated.
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7
Start kneading the dough with both hands, using the palms of your hands.
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8
Once you have a cohesive mass, remove the dough from the board and scrape up and leftover crusty bits.
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9
Discard these bits.
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10
Lightly flour the board and continue kneading for 3 more minutes.
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11
The dough should be elastic and a little sticky.
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12
Continue to knead it for another 3 minutes, remembering to dust your board when necessary.
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13
Wrap the dough in plastic and allow to rest for 30 minutes at room temperature.
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14
Meanwhile, to make the filling, in a large bowl, combine the ricotta and the pecorino and mix well.
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15
Add the parsley, eggs, basil, prosciutto and nutmeg and stir well to combine.
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16
Set aside.
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17
Roll out pasta to the thinnest setting on a pasta rolling machine and place on a lightly floured surface.
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18
If you have a ravioli-cutting rolling pin, cover the layer of pasta with a 1/4-inch thick layer of the ricotta mixture.
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19
Place an equal sheet of pasta over and press down lightly with your hands.
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20
Carefully roll the 2 sheets together with the roller to form the ravioli.
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21
Using a pastry cutter, cut the ravioli apart by running down between the ravioli.
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22
If you do not have a ravioli-cutting rolling pin, then cut a single sheet of pasta at a time into rectangles 2 by 1-inch.
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23
Place a teaspoon of the ricotta mixture into the center of each rectangle and fold the pasta down like a piece of notebook paper and seal to form a 1-inch square.
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24
Repeat until all ingredients have been used.
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25
Bring 8 quarts of water to boil and add 3 tablespoons salt.
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26
Drop the ravioli in and cook 6 to 7 minutes, until tender and fully cooked.
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27
Meanwhile, in a 12 to 14-inch saute pan, heat the butter until melted and bubbling.
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28
Emulsify with 4 tablespoons pasta water taken from the pasta pot.
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29
Remove ravioli from cooking liquid, drain and add to saute pan.
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30
Toss over heat 1 minute to coat, and serve immediately.
