On a clean surface, mound the flour and create a well in the center.
Crack the eggs into the well, add the olive oil and salt.
Gradually mix the flour into the eggs using a fork until a dough forms.
Knead the dough for about 8-10 minutes until smooth and elastic.
Wrap the dough in plastic wrap and let it rest for 30 minutes.
Prepare the Filling:
In a medium bowl, combine ricotta, mozzarella, Parmesan, egg yolk, salt, pepper, garlic powder, and basil.
Mix until smooth and set aside.
Roll Out the Dough:
After the dough has rested, divide it into two equal portions.
On a floured surface, roll out each portion into a thin sheet, about 1/8 inch thick.
Use a ravioli cutter or a glass to cut out 2-inch circles or squares from the dough.
Assemble the Ravioli:
Place a teaspoon of the filling in the center of each dough circle.
Brush the edges with water and place another dough circle on top.
Press the edges together to seal, making sure there are no air pockets.
Use a fork to crimp the edges for a decorative seal.
Cook the Ravioli:
Bring a large pot of salted water to a gentle boil.
Add the ravioli in batches, cooking for 3-4 minutes, or until they float to the surface.
Remove with a slotted spoon and set aside.
Prepare the Sauce:
In a large skillet, heat the olive oil over medium heat.
Add the minced garlic and sauté for 1-2 minutes until fragrant.
Pour in the marinara sauce and simmer for 5 minutes.
Serve:
Add the cooked ravioli to the sauce, tossing gently to coat.
Serve the ravioli garnished with fresh basil and grated Parmesan cheese.