Ravioli Formaggio Recipe

On a clean work surface, mound the flour and make a well in the center. Add eggs, olive oil, and salt to the well.

Using a fork, gradually incorporate the flour into the wet ingredients until a dough forms.

Knead the dough for about 8-10 minutes until smooth and elastic. Cover with plastic wrap and let rest for 30 minutes.

In a medium bowl, combine ricotta, mozzarella, Parmesan, egg yolk, salt, and pepper. Mix until well blended. Set aside.

Divide dough into 2 portions. Roll out each portion into thin sheets using a pasta machine or rolling pin.

Place small spoonfuls of cheese filling about 1 inch apart on one sheet of pasta. Cover with another sheet and press around the filling to seal.

Cut between the mounds to form individual ravioli. Press edges with a fork or fingers to seal completely.

Bring a large pot of salted water to a boil. Cook ravioli in batches for 3-4 minutes or until they float. Remove with a slotted spoon.

In a saucepan, heat olive oil over medium heat. Add garlic and sauté until fragrant, about 1 minute.

Add crushed tomatoes, salt, and oregano. Simmer for 15-20 minutes, stirring occasionally.

Stir in fresh basil just before serving.

Spoon marinara sauce onto plates or bowls. Top with cooked ravioli and garnish with extra Parmesan and basil if desired.