Pasta: Ingredients

1 cup of flour;
1/4 cup of water;
1 egg;
1 table spoon of olive oil;
Italian pinch of sea salt.
Place the flour on the work top and add 1 table spoon of olive oil, the egg and a pinch of salt.
Use a fork to incorporate the flour, adding the water a little at a time Cover with flour and pat down with hand. Knead until a smooth dough is obtained. Divide the dough into two parts.
Take one half of the dough and roll out until a "thin" base is obtained.
Add flour to keep from sticking to surface and rolling pin, but no not over-work this dough.
Brush off excess flour from both sides of base. Brush the top of base with beaten egg. Place teaspoonfuls of the filling at regular intervals on the base (you can also do little balls). Filling should be 2 finger-widths apart.
Roll out the other half of the dough and place over the base. Cut out the ravioli using a ravioli cutters - smaller one to press, larger one to cut.

 

To cook
Place the ravioli in a pan of boiling salted water.
After a few minutes the ravioli will rise to the surface.
Using a skimming ladle, remove the ravioli and add to the previously prepared tomato sauce.
Sprinkle generously with grated parmesan and fresh basil and the dish is ready.