Empty the flour into a bowl. Add the eggs, egg yolk and oil, mix, knead for approx. 15 mins. to create a smooth dough. Shape into a ball, then leave to rest for approx. 30 mins. at room temperature under a bowl rinsed in hot water.
Tear off the basil leaves, set aside 2 tbsp. Finely chop the rest. Grate a little zest from the lemon, squeeze out 2 tbsp of the juice. Mix the ricotta, cheese, chopped basil, lemon zest and 1 tbsp of lemon juice in a bowl, season. /kids>
Beat the egg white with a fork. Spoon 1 tbsp of the filling at equal intervals on one half of the dough. Brush the other half with a little egg white, fold over the filling, press the edges down firmly, pressing out any trapped air.
Separate the ravioli using a knife or pastry wheel.
Press the edges down firmly with a fork.
Toast the pine nuts in a frying pan until golden brown. Remove and set aside. Heat the butter in the same pan until it foams and smells slightly nutty, add the reserved basil and 1 tbsp of the lemon juice.
To cook the ravioli
Cook the ravioli in batches in simmering salted water for approx. 5 mins. Remove the ravioli with a slotted spoon, drain, add to the butter and mix carefully. Plate up the ravioli, scatter the pine nuts on top.