Place flour on a clean surface and create a well in the center.
Crack the eggs into the well, adding salt and olive oil.
Gradually mix flour into the eggs using a fork.
Knead the dough for about 10 minutes until smooth.
Wrap the dough in plastic wrap and let it rest for 30 minutes.
In a bowl, mix ricotta, Parmesan, egg yolk, herbs, salt, and pepper.
Roll out the pasta dough into thin sheets.
Cut the sheets into squares, about 3 inches wide.
Place a teaspoon of filling in the center of each square.
Fold the pasta over to form a triangle, sealing the edges with water.