Combine flours and salt in a large mixing bowl. Create a well in the center and crack the eggs into it. Using your hands or a mixer, slowly work the flour into the egg mixture, incorporating the flour into the eggs a little bit at a time. Once a dry dough forms, transfer it to a floured surface and add olive oil and 1 tbsp. of water. Knead by hand until dough becomes smooth. Add water or flour as needed. Divide dough into four medium sized balls and cover with a damp towel to let rest for 20 minutes.
Take one ball at a time and roll it out with a rolling pin. Roll out the dough until it is just slightly translucent (when you hold it up, you should be able to see your fingers through it). If the dough becomes too long while working it through the roller, simply cut it in half and work each piece one at a time. Repeat with the remaining balls of dough, keeping the finished pasta covered with a damp towel. Once all of your dough is prepared, lay it on a floured surface and use a heart-shaped cookie cutter to cut it into pieces.
Make the filling by combining ricotta, Parmigiano-Reggiano, 1 egg, lemon zest, parsley, oregano, nutmeg, and salt and pepper to taste. Fill half of all the heart-shaped dough pieces with about 1 to 2 tsp. of the cheese filling. Brush the other edges of the heart with water using your fingertips. Place the other halves over the filling. Press around the filling to get rid of some of the air, then press gently but firmly along the edges to close the seams.Bring a large pot (about 4 quarts) of water to a boil.
Meanwhile, heat Organico Bello Marinara pasta sauce in a small saucepan. Allow to come to a simmer. Carefully add ravioli to the boiling water and cook al dente (about 3 to 5 minutes, or until most of them begin to rise to the top). Drain well and serve immediately, topped with pasta sauce, Parmigiano-Reggiano cheese, and fresh basil.
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