In a large bowl, mix the flour and salt. Make a well in the center and add the eggs and olive oil. Gradually incorporate the flour into the eggs until a dough forms. Knead on a floured surface for about 10 minutes until smooth. Wrap in plastic and let it rest for 30 minutes.

Prepare the Cheese Filling

Mix the Filling

In a bowl, combine ricotta, mozzarella, parmesan, black pepper, and nutmeg. Mix until well combined and set aside.

Make the Chorizo Bolognese Sauce

Cook the Sauce

In a large skillet, heat olive oil over medium heat. Add diced sweet red onion and bell pepper, cooking until soft. Add minced garlic and chorizo, cooking until the chorizo is browned. Stir in crushed tomatoes, oregano, basil, salt, and pepper. Simmer for 20 minutes.

Assemble and Cook the Ravioli

Form the Ravioli

Roll out the pasta dough into thin sheets. Place a teaspoon of cheese filling on one sheet, leaving space between each. Moisten edges with water, place another sheet on top, and press to seal. Cut into squares.

Cook the Ravioli

Bring a large pot of salted water to a boil. Cook the ravioli for 3-4 minutes or until they float to the surface. Drain and serve with the chorizo bolognese sauce.