Ravioli di Ricotta Sardi

On a clean work surface, combine the 00 flour, 50 grams of durum wheat semolina flour, and 2 grams of salt. Form a mound and create a well in the center.

Crack the Eggs into the well, add 10 grams of extra-virgin olive oil. Using a fork, gently whisk the wet ingredients, gradually incorporating the flour from the sides.

Once a shaggy dough forms, use your hands to knead the dough for 10-15 minutes until it is smooth, elastic, and no longer sticky. Wrap the pasta dough tightly in plastic film and let it rest at room temperature for at least 30 minutes.