In a large mixing bowl, combine the sifted flour and salt. Make a well in the center and crack in the eggs and olive oil. Using a fork, gradually mix the flour into the eggs until a shaggy dough forms.

Knead the dough on a floured surface for about 8-10 minutes until smooth and elastic. Wrap in plastic wrap and let it rest for at least 30 minutes at room temperature. This resting period allows the gluten to relax, making it easier to roll out.

In a mixing bowl, combine the ricotta, mozzarella, Parmesan, oregano, basil, garlic, salt, and pepper. Mix well until fully combined. This filling will provide a creamy and flavorful center for the ravioli.

After the dough has rested, divide it into four equal pieces. Keep the pieces you are not using covered to prevent drying out. Roll out one piece of dough on a floured surface to about 1/16 inch thick. Use a pasta machine or rolling pin for even thickness.

Cut the rolled dough into 3-inch squares. Place a teaspoon of filling in the center of each square.

Moisten the edges of each square with a little water. Fold the dough over to create a triangle or rectangle, pressing firmly to seal. Ensure there are no air pockets inside, as they can cause the ravioli to burst during cooking.

Repeat with the remaining dough and filling. You should have about 24 ravioli.

Bring a large pot of salted water to a boil. Carefully drop the ravioli into the boiling water and cook for about 4-5 minutes, or until they float to the surface. This indicates they are cooked through.

Using a slotted spoon, remove the ravioli and drain well.

Preheat your oven to 375°F (190°C). In a baking dish, combine the marinara sauce and water, stirring to thin it out. Layer half of the sauce on the bottom of the dish.

Arrange the cooked ravioli in a single layer over the sauce. Pour the remaining sauce over the ravioli, then sprinkle with mozzarella and Parmesan cheese.

Cover with foil and bake for 15 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden brown.

Let the dish cool for a few minutes before serving. Garnish with fresh basil if desired. Enjoy your lazy lasagna ravioli!