Ricotta-filled ravioli

INGREDIENTS
For the ravioli filling:
*Fresh ricotta
*A pinch of nutmeg
*Lemon zest
*Parmigiano-Reggiano
*Eggs
*Salt and pepper
For the ravioli dough:
*All-purpose flour
*Eggs
*Olive oil (optional)
PREPARATION
To make the ravioli filling:
Combine ricotta, nutmeg, lemon zest, Parmigiano-Reggiano, and 1 egg in a large bowl. Season to taste with salt and pepper, stir well and then set aside.
To make the ravioli dough:
Start by mounding the flour on a clean work surface and create a well in the center where you will place the eggs, egg yolks and some oil. Whisk the eggs and oil together using a fork and slowly start adding the flour to the egg mixture. Knead using your hands until all the ingredients are well combined and the dough is smooth and elastic. (Alternatively, place all the ingredients in the bowl of a stand mixer fitted with a dough hook. With the mixer on medium speed, knead the dough until it is smooth and elastic). Wrap the dough in plastic wrap or place it in a covered bowl and let it rest for about 30 minutes at room temperature. Set up a pasta machine and choose the largest opening. Divide the dough in pieces that are about the size of an egg. Working with one piece of dough at a time, roll out the dough into sheets about 1/8-inch thick. Lay 1 pasta sheet flat on a lightly floured work surface and determine approximately where the halfway point is lengthwise. Use a pastry brush to lightly wet one half of the dough with the a mixture of egg and water. Spoon mounds of the filling, about 2 teaspoons each, onto half of the wet side of the dough, leaving about half an inch between the mounds. Fold the dry half of the sheet over lengthwise to cover the filling. Seal the edges around the filling by pressing the pasta sheets together and pressing out any excess air. Use a pastry cutter or a knife to cut individual ravioli. As you cut out the ravioli, place them on a plate or a baking sheet previously sprinkled with flour to prevent the ravioli from sticking to the surface. Bring a pot of salted water to a boil. Add the ravioli and stir a few times. Cook the pasta at a gentle boil without covering the pot for 2-3 minutes. Drain the ravioli thoroughly and serve it with your favorite sauce.

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