1 1/2 c. flour
1 tsp. salt
1 egg
1 egg yolk
1 tbsp. olive oil
Water as needed

Mix flour and salt on board. Make like a mountain. Put well in center. Place egg, yolk, and oil. Work fast. Mix with finger tips. Add a little water (pinch). Knead into satiny ball. Cut into 4 pieces. Roll or put pasta machine, flouring each ball first. If rolling by hand, roll so thin you can see through it when held to window.

FILLING:

For every pound Ricotta:

1 egg
1/4 c. flavored bread crumbs
1/2 tsp. dry mint
Handful parsley
Handful grated cheese
Salt and pepper to taste

To make ravioli: Place one sheet on bottom. Teaspoon of filling. Sheet on top. Cut with knife or ravioli cutter.