Homemade Cheese Ravioli

On a clean, dry surface, mound the flour and create a well in the center using the bottom of a measuring cup or your fingers.

Crack the 2 eggs into the well. Add 1 tsp olive oil, a pinch of salt, and 1 tbsp water.

Use a fork or your hands to lightly beat the eggs and mix them with the oil and water.

Gradually incorporate the flour from the sides of the well into the wet ingredients, mixing until a shaggy dough forms.

Knead the dough by hand for about 8-10 minutes, or until it becomes smooth and elastic. It should spring back slightly when pressed.

Shape the dough into a ball, wrap it tightly in plastic wrap, and let it rest at room temperature for at least 1 hour.

In a medium bowl, combine 1 cup ricotta cheese, 1/2 cup grated Parmesan, 1/2 cup shredded mozzarella, and 1/2 cup provolone cheese. Stir in 2 tbsp each of chopped fresh basil and parsley.

Crack 1 egg into the cheese mixture. This will help bind the filling together.

Stir everything together until well combined. The filling should be thick enough to hold its shape.

Lightly flour a clean surface. Unwrap the rested dough and cut it in half. Roll out each half into two thin sheets, about 1/16-inch thick. You should be able to see your hand through the dough.

Using a teaspoon, drop about 1 teaspoon of the cheese filling onto one pasta sheet, placing them in two parallel rows about 1 inch apart.

Lightly brush water around the filling mounds and on the edges of the pasta sheet. This acts as glue.

Carefully lay the second pasta sheet over the filling. Press down gently around each mound of filling with your fingers to remove any air pockets and seal the edges.

Using a knife or a ravioli cutter, cut out individual ravioli. Trim the edges to create a neat square shape. Press the edges firmly with a fork to ensure they are sealed.

Bring a large pot of generously salted water to a rolling boil.

Carefully add the ravioli to the boiling water, being careful not to overcrowd the pot. Cook for 3-5 minutes, or until they float to the surface and the pasta is tender.

Using a slotted spoon or spider strainer, gently transfer the cooked ravioli directly from the boiling water into a pan with warm marinara sauce. Toss gently to coat.

Serve the ravioli immediately, topped with extra marinara sauce, grated Parmesan cheese, fresh basil leaves, and a crack of black pepper.