Ricotta and Mortadella Ravioli

Method

1. Sift the two flours with the semolina to mix well.
2. Arrange on a surface in a fountain shape and add the salt.
3. Add the whole eggs and yolks.
4. Break them gently with a fork, then gradually incorporate the flour from the edges, little by little.
5. When the mixture becomes dense, start kneading with your hands.
6. Add the oil and knead energetically until the dough is smooth and soft.
7. Form a ball, wrap in plastic wrap, and let it rest in the fridge for at least one hour.
8. Take a portion of the dough and press it with the palm. Set the pasta roller to the widest setting, dust with semolina and flour, and roll out the dough.
9. Gradually reduce the roller settings, folding the dough between passes to even out the shape, until you reach the second-last setting.
10. Flour the work surface and set the sheet aside.
11. Prepare the filling: mix together ricotta, mortadella, basil, salt, pepper, and oil.
12. Trim the edges of the pasta sheet to make it straight, then divide the sheet for easier handling.
13. Place small dollops of filling on the sheet.
14. Moisten the edges of the sheet with water.
15. Cover with another sheet of pasta, gently.
16. Use a round cutter (smooth side) to remove air and shape the ravioli.
17. Use a larger cutter (sharp side) to cut out the ravioli.
18. Dust with flour and set aside.
19. Place the ravioli on a dry, well-floured towel, spaced apart.
20. Cover and refrigerate for 4-5 hours, or freeze for later use.