Dough:
Mix flour and water. Cover, sit for 15 minutes.
Combine all the ingredients for the filling.
Cut dough into 4 pieces. Doing 1 piece at a time, and keeping the others covered, roll out into a 4x19 inch rectangle. Place 9 rounded teaspoons of filling about 1 inch apart down the center of the dough. Fold thee dough over the filling. Press down on the edges of the ravioli with your fingers. Cut ravioli with a cutter, or knife, making sure that the seal is good.
Place on a baking sheet and continue forming the rest.
Boil a large salted pot of water. Add 1/2 the ravioli and cook until they float, stirring occasionally, about 3-4 minutes. Drain and cook the rest.
Pour the EVOO over the ravioli, and add the basil, zest, salt and pepper.