Make the Pasta Dough: Mound the flour on a clean work surface, create a well in the center, crack the eggs into the well, and add olive oil. Gradually incorporate the flour into the eggs, knead the dough for about 8-10 minutes until smooth and elastic, then wrap in plastic and rest for 30 minutes.

Prepare the Filling: Combine ricotta, Parmesan, lemon zest, lemon juice, egg yolk, salt, and pepper in a bowl. Mix thoroughly and refrigerate until ready to use.

Roll the Dough: Divide the rested dough into four pieces, flatten one piece, and run it through a pasta machine, gradually decreasing the thickness until you reach the second-thinnest setting.

Assemble the Ravioli: Lay one pasta sheet on a floured surface, place dollops of filling, brush water around each mound, lay a second sheet over, press to seal, and cut the ravioli.

Cook the Ravioli: Boil salted water, add ravioli in batches, and cook for 3-4 minutes until they float.

Make the Sauce: Melt butter in a skillet, add cooked ravioli, and toss gently to coat.