Make the pasta dough by mounding flour on a clean surface, creating a well in the center. Add eggs and olive oil to the well, then gradually incorporate flour using a fork until a shaggy dough forms.

Knead the dough for 8-10 minutes until smooth and elastic. Wrap tightly in cling film and rest at room temperature for 30 minutes.

Prepare the filling by finely chopping the drained artichoke hearts. Combine in a bowl with ricotta, half the Parmesan, minced garlic, lemon zest, nutmeg, salt, and pepper. Mix until well combined.

Divide rested dough into 4 portions. Using a pasta machine or rolling pin, roll each portion into thin sheets approximately 1mm thick.

Place teaspoon-sized mounds of filling 5cm apart on one pasta sheet. Brush water around each mound, then lay a second sheet on top. Press firmly around each mound to seal and remove air pockets.

Cut ravioli using a 7cm round cutter or sharp knife. Transfer to a semolina-dusted tray and repeat with remaining dough and filling to make approximately 24 ravioli.

Bring a large pot of generously salted water to a rolling boil. Cook ravioli in batches for 3-4 minutes until they float and the pasta is tender.

While ravioli cook, melt butter in a large skillet over medium heat. Continue cooking for 3-4 minutes, swirling occasionally, until butter turns golden brown and smells nutty.

Remove brown butter from heat immediately and add lemon juice carefully (it will sizzle). Season with salt and pepper.

Using a slotted spoon, transfer cooked ravioli directly to the brown butter sauce. Gently toss to coat.

Serve immediately, garnished with remaining Parmesan, fresh chives, parsley, and extra lemon zest if desired.