Pasta dishes are just always delicious!
Knead salt, flour, eggs and oil into a smooth dough and rest in the refrigerator for at least 1 hour.
Using a pasta machine, roll out the flour-dusted dough into very thin, evenly sized pieces.
Stir together the ricotta and horseradish and season with salt, pepper and nutmeg.
Place the filling in small portions on half of the pasta bands, brush the spaces in between with egg yolk, place a pasta sheet on top and press smooth.
Cut out ravioli with a cookie cutter (diameter in about 3 1/2 cm) and close the edges by gently pressing them together.
The ravioli can be made in a larger mass, kept in the freezer and later added directly to the boiling water.