Stir the basil into the ricotta with a little oil, parsley and seasoning.
Lay a sheet of pasta onto a floured work surface and place teaspoonfuls of the mixture at intervals along the sheet, leaving a 6cm gap between each mound.
Brush around each mound with a little beaten egg.
Top with the second sheet of pasta and press down lightly around each mound, pressing out all the air.
Cut out or stamp out with a cutter and lay on a baking tray.
Repeat and then cover the ravioli with a damp tea towel until ready to cook.
Cook the ravioli in boiling salted water for 2 minutes, removing with a slotted spoon and drain on kitchen paper.
Heat 2-3 tbsp butter in a pan until foaming then pour over the ravioli.
Decorate with chives.