Beat the eggs and egg yolks together in a bowl.
Process flour in a food processor, slowly adding eggs until a smooth dough forms.
Wrap the dough in cling film and refrigerate for one hour.
Knead the dough on a semolina-dusted surface for 2 minutes and chill for another hour.
Dry fry pine nuts in a pan over medium heat until golden-brown.
Mix toasted nuts with ricotta, parmesan, herbs, and lemon zest; season and set aside.
Warm olive oil over low heat, add garlic, and infuse using residual heat.
Divide the chilled pasta dough into four equal pieces.
Flatten one piece and pass it through the thickest setting of a pasta machine.
Fold the sheet and pass it through the next setting, folded edge first.
Continue rolling through progressively thinner settings until reaching the thinnest level.
Place teaspoons of filling along the sheet, starting 2.5cm from the edge.
Space portions 4cm apart, ending 2.5cm from the opposite edge.
Brush water around the filling and fold the dough over to cover.
Cut between mounds with a pastry wheel and pinch edges to remove air.
Place ravioli on a semolina-dusted tray and cover with cling film.
Repeat the rolling and filling process with the remaining dough.
Boil ravioli in a large pot of salted water for 3 minutes until al dente.
Drizzle with warm garlic oil, season with pepper, sprinkle with parmesan, and serve.