For the Dough:

1. Sift the flour with the salt onto a board; make a well in the center, and place the egg yolks and olive oil in the well. Add three tablespoons of water and work it into the flour; knead the dough until a stiff dough is formed, adding a little more warm water as needed. Knead until a smooth and elastic dough is formed. Cover the dough and let it rest for about 15 minutes.

For the Ricotta Filling:

1. Place the ricotta cheese in a large bowl. Add the eggs, salt, pepper, parsley, cinnamon, nutmeg, zest, sugar and Parmesan cheese and mix well. Refrigerate until ready to use.
2. On a floured surface roll out the dough as thinly as possible. Using a round circle cutter, such as a mayonnaise cover and cut out round circles for the ravioli. Fill about 3/4 of a tsp. in the center of the circle and with warm water dampen the edges of the dough. Place another dough disc on top and seal the ravioli with the edge of a fork all around. Repeat this process until all of the dough is used.
3. Bring a large pot of salted water to a boil and carefully drop the ravioli into the water. Simmer for about 10 minutes. Drain well and serve with the homemade tomato sauce.

For the Fresh Tomato Sauce:

1. Heat a large cast iron frying pan with the olive oil and butter; add the garlic, sliced onion, salt, pepper, oregano and red pepper flakes. Sauté until the garlic is fragrant and the onion is softened.
2. Add the tomatoes and basil and continue to sauté until the tomatoes are softened.
3. Add the chicken broth and continue to simmer on a low heat for about 15 – 20 minutes.