Put flour in a mound on clean pasta table. Distribute salt, zest, herbs throughout flour.

Make a hole in center, add egg and beat with fork, incorporating flour.

If it’s too sticky, add more flour until you can work easily with your hands. Semolina will feel a little tougher than a all purpose flour. Cover, let set for 30 minutes.

Cut pasta into 4 sections. Roll with rolling pin to rectangular shape, thin enough to start taking through the machine at number 1.

Roll through machine to number 8, one number at a time. You may need to flour in between If the pasta gets jagged from the herbs, just start over.

Wrap in plastic or cover with towel for at least 30 minutes to rest the dough.

Mix everything except egg, and taste/adjust for seasoning.

Add egg in after you are satisfied.

Roll out pasta dough. Cut into squares. Fill each ravioli with filling. Use water on edges to close ravioli.

Cook ravioli in large pot of salted water. Cook frozen just until al dente, 3-5 minutes, if frozen.

Add each ravioli into pan with butter and carefully place on plate.

Add pine nuts, more salt and pepper.

Melt butter in pan until milk solids begin to brown. Add basil, until nearly crisp, add in orange juice, reduce, add zest. Reduce heat, cook about 3 minutes. Add toasted pine nuts, salt, pepper.