Make the pasta dough

• Mound the flour on a work surface, make a well and add the eggs, olive oil and salt.
• Knead until smooth and elastic, then wrap and let rest.

Roll out and cut the dough

• Roll the dough out thinly into even sheets.
• Cut the sheets into squares.

Prepare the filling

• Mix the ricotta, parsley, basil, garlic powder and Parmesan until combined.

Fill and seal the ravioli

• Spoon the filling onto the dough squares.
• Brush the edges with water, top with a second square and press to seal, removing any air.

Boil the ravioli

• Cook the ravioli in salted boiling water until they float and are tender.

Make the Alfredo sauce

• Melt the butter in a saucepan over low heat.
• Pour in the cream and simmer gently.
• Stir in the Parmesan and black pepper until smooth and creamy.

Serve

• Drain the ravioli and toss with the Alfredo sauce.
• Serve immediately with extra Parmesan.