¼ cup mozzarella cheese
Mix the flour and salt in a bowl of an electric mixer fitted with a dough hook. In another bowl, mix eggs, olive oil and water.
Add the egg mixture slowly to the flour, mix until combined. Add tomato paste and basil
Once the dough has formed let it rest in the refrigerator for 10 minutes wrapped in plastic wrap.
Once the dough has rested flour and knead it a couple of times then run it through a pasta roller four or five times.
Spread dough out and add about a tablespoon of filling an inch apart. Put the other layer of dough on top and crimp the ravioli. Cut to desired shape and boil for 4 minutes in salted boiling water. Strain and serve warm with your favorite tomato or marinara sauce. Garnish with parmesan cheese and basil.