As the sauce can be made beforehand and just heated up before serving, we'll start with that recipe. Put all of the walnut sauce ingredients in a food processor or high powered blender and emulsify. That's all you need to do.
Using a stand mixer add the flour, egg, salt, and pepper, and combine with a dough hook. I let mine run on the lowest setting for about 10 minutes. Then remove, dust with flour if it is still sticky-tacky, and place in a bowl covered with a towel or plate and let rest for a half hour.
Break the dough into 4-6 smaller pieces (depending on the length of your table) and run it through a pasta maker. I go until the second thinnest setting. Make sure the table is dusted with flour, and continue to dust as you do each run through the machine so it does not stick to anything.
Using a ring mold (I'm using the same one I use for my wildly popular Japanese Pancakes and my Tres Leches cake) cut out circles from all the dough sheets.
Place down a dough sheet circle and put about 1.5 tsp of Ricotta cheese right in the middle. Place over that another dough sheet circle and close the two sheets together using the tines of a fork.
Boil the fresh ricotta ravioli in salted boiling water for about 3 minutes each. Remember, fresh pasta cooks a lot faster than dry pasta. While this is happening, add some walnut sauce to a small saucepan on low heat and whisk it a bit. If it is too thick add some water to thin it out.
Plate the ravioli and spoon over some walnut sauce. Drizzle around some basil oil (or regular olive oil) and garnish with some walnuts and parsley.