On a clean work surface, dump out two cups of flour and create a well in the centre
Crack in your eggs, pour in your olive oil and then add in your salt
Then, use a fork to whisk this all together.
Begin to slowly whisk the flour in from around the sides of the well until the dough is thick enough to be worked by hand. Knead for about ten minutes until the dough goes from looking shaggy and rough to smooth and taught and a finger pressed into the surface of the dough springs back.
Cling film and set aside for 30 minutes to rest at room temperature. Once rested, unwrap and cut the dough into the portions.
Roll out each half of the dough into long, thing rectangular sheets of pasta . One on of the sheets, gently place your pieces of fresh basil and parsley, then cover with the second sheet of pasta and roll out until thin and transparent enough that the herbs can be seen through the dough with ease.
Use a round cutter to cut out circles of dough for the ravioli.