Mix flour, salt, eggs, and oil on a work surface to form a dough.
Knead the dough for 15 minutes until smooth, then rest wrapped for 30 minutes.
Fry pork, garlic, onion, and celery for 15 minutes and allow to cool.
Sauté sauce vegetables then add passata and 300ml water and boil.
Simmer sauce for 30 minutes then stir in herbs, sugar, and salt.
Process filling to a paste and mix with eggs, parsley, parmesan, and sauce.
Cut dough into small pieces and flour the pasta machine rollers.
Roll dough pieces through the machine from the widest to the narrowest setting.
Repeat the rolling process for all remaining dough pieces.
Place pasta over a mould, spoon in filling, and moisten edges with water.
Top with another pasta sheet, seal firmly while removing air, and cut.
Repeat filling and cutting until all components are used.
Boil ravioli in salted water for 4 minutes until they float.
Serve in bowls with warm tomato sauce and extra parmesan.