For the homemade pasta:

Mound the flour in the center of your work space.

Make a well in the middle of the flour and add in the eggs.

Using your fingers or a fork, beat together the eggs and begin to incorporate the flour starting with the inside rim of the flour well.

As you incorporate the eggs, keep pushing the flour up to retain the well shape. The dough will come together in a messy way.

Start kneading the dough with both hands, primarily using the palms of your hands.

Add more flour if the dough is too sticky.

Once the dough is a big mass, remove the dough from the board and scrape up any left over dry bits.

Lightly flour the board and continue kneading for a few more minutes.

The dough should be elastic and a little sticky.

Remember to dust your space with flour when necessary.

Wrap the dough in plastic wrap and let rest for 20 minutes at room temp.

Roll out thin and use the heart shaped cutter to cut out each ravioli top and bottom.

For the filling:

Mix all filling ingredients together in a medium sized glass bowl.

Cover with plastic wrap and keep chilled in the fridge until ready to use.

Assemble and cook:

Place about one tablespoon of mixture onto each heart shaped cutout.

Wet your finger with water and gently rub the rim of each heart.

Then place a second pasta cutout on top and gently press the two layers together to seal the cheese filling inside.

When ready bring a low wide pot of water to a boil and add the ravioli to the water.

Cook about 5 minutes until they float up to the top and are cooked al dente.

Serve with warm marinara sauce, olive oil, grated parmesan cheese and fresh basil.