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1
Combine the flour, eggs, and a pinch of sea salt. Work to a smooth, cohesive dough. Rest under a cloth. The dough is ready when it no longer springs back under the palm.
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2
Mash the drained 48-hour brocciu with the grated brocciu passu, one egg, the chopped nepita leaves, and sea salt. Mix until the filling holds its shape when spooned — it must not be loose or wet. This is where the dish lives or dies: a filling with excess moisture from same-day brocciu will burst the pasta seams in the cooking water; the 3:1 ratio of fresh to aged brocciu passu acts as binder and reduces that risk.
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3
Roll the rested dough into thin sheets. Spoon the filling in regular mounds onto one sheet, leaving a clear margin between each. Brush the margins with egg wash. Lay the second sheet over and press firmly around each mound to exclude air. Cut into squares or half-moons. The seal is confirmed when no air pocket remains and the edge is visibly bonded, without gap or lifting.
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4
Drop the ravioli into a large pan of well-salted boiling water. Cook three to four minutes. The ravioli are done when they float to the surface and the pasta appears translucent, revealing the white-ivory filling within intact seams.
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5
Lift the ravioli from the water. Toss immediately in Corsican olive oil with a few fresh nepita leaves. Finish with grated brocciu passu. The dish is complete when the pasta carries a light, even coat of oil and the filling, when cut, holds its shape — not runny.