Making the pasta dough

1. Place the flour, salt, eggs and olive oil in a food processor.
2. Run the machine until the ingredients are well combined, 1-2 minutes.
3. On a clean countertop, knead the dough into a smooth ball and divide it into 8 even pieces.
4. Working with one piece of dough at a time (keep the other pieces covered in plastic wrap to prevent drying out) shape it into a square and roll out to about 8×8-inches. (You should be able to see your hand through the dough when you pick it up.)
5. Place each square of dough on a lightly floured surface, covered in plastic, while you work on the others.

For the ravioli filling & assembly

1. Mix the ricotta cheese and the grated mozzarella cheese in a medium bowl.
2. Place teaspoon-sized mounds of filling onto the square of dough, Make sure the spaces around the mounds of filling are moist–if the dough seems dry, brush some water on it.
3. Sandwich the first dough square with a second square of dough. Press down in between all the mounds of filling and all around the edges to seal the two pieces of dough together.
4. Working with each ravioli individually, squeeze with your fingertips all the way around the filling to remove any air bubbles and seal the edges together and cut the dough with a heart mold (assuming you want heart-shaped ravioli!). Repeat with the remaining pieces of dough.

Cooking the ravioli

1. Bring a large pot of water to boil.
2. Cook the raviolis in the boiling water for 4 minutes.

Preparing the sauce

1. While the ravioli cook, place the butter in a small saucepan and cook over medium-low heat until browned and gives off a nutty aroma.
2. When the raviolis are done, drain them and then quickly transfer to a serving plate.
3. Serve with brown butter, parmesan and fresh thyme. Enjoy!