Pasta:2 1/2 cups of flour
1 tbsp olive oil
1/2 tsp salt
Mound the flour up on the counter top. Make a well in the center. Crack eggs in the well. Add the salt and the olive oil. With a fork whisk the eggs slowly incorporating the flour. When most of the flour has been incorporated start kneading with your hands. This is going to take a while but I figure you are burning off some of the calories you are about to eat. Keep kneading the dough until it becomes glossy and smooth. Form into a ball and seal in plastic wrap. Let rest for 1 hour, so it isn't too stretchy. Using a pasta machine roll out your pasta into thin sheets. (I only used 1/2 of my pasta, the rest I wrapped with foil and saved for tomorrow.) Fill with stuffing. Boil for 3-4 minutes.
While making the raviolis lay them out on a counter or cookie sheet that is lightly coated with cornmeal to prevent sticking.
Stuffing:1/2 cup ricotta cheese
1/2 cup cottage cheese
1/4 cup Parmesan
1 tsp italian seasoning & salt to taste
Mix all ingredients together and put in a pastry bag in order to squeeze out a small amount into your ravioli.