Giovanni Rana's mozzarella, tomato and olive ravioli recipe

Put the flour with the salt in a large bowl.
Make a well in the middle then crack the eggs into the well, one at a time.
Using your fingertips, mix well and begin to knead the fresh mixture into fresh dough.
Put the dough on a table and knead well with both hands until the dough is smooth and elastic, rolling it out using a rolling pin if needed.
Now for your filling; mix the ricotta, mozzarella, fresh tomatoes, olives and parmesan, adding the pinch of oregano, plus a sprinkle of salt and pepper.
For the sauce: inside a mixer put the ingredients in the following order: basil, extra virgin oil, parmesan, garlic, and add a pinch of salt.
Mix all until the ingredients turn into a creamy and minced sauce.
In a frying pan, toast the pine nuts for about five to ten minutes.
Roll the pasta to as thin as possible and using a pasta cutter or a knife, gently cut into squares.
Spoon out a teaspoon of the filling into the centre of each pasta square.
Now for the ravioli; carefully fold each pasta square diagonally and pinch the edges until closed.
Then bring the corners together with your fingers and squeeze together.
Cook the ravioli in a large saucepan of lightly salted boiling water and simmer gently for four minutes, avoiding overcooking.
Drain the ravioli thoroughly and finish by serving with the pesto sauce on top.
Finally add the toasted pine nuts to serve.