Ricotta Ravioli and Tomato Sauce

For the pasta, mix flour, egg yolks, egg and salt and knead quickly to a smooth dough. Form dough into a ball, cover and let rest for about 20 minutes. For the filling, finely dice tomatoes and herbs. Mix ricotta, egg yolk, Parmesan and bread crumbs, stir in tomatoes and herbs and season with salt and pepper. Roll out pasta dough on a floured surface to about 2 mm thick (approximately 1/10 inch thick) and cut in half. Place teasponfuls of filling onto one dough sheet about 5 cm apart (approximately 2 inches apart), top with remaining dough sheet and press between filling to seal. Cover ravioli, let rest for about 30 minutes and cut into individual pieces. Cook ravioli in portions in boiling salted water for about 4 minutes.

For the sauce, briefly sauté garlic and herbs in oil and stir in celery and diced tomatoes. Season sauce generously with salt and pepper, simmer for about 20 minutes and stir in olives.