Prepare the pasta dough by sifting the flour onto a flat work surface. Add a little salt and create a well in the mound of flour in the centre. Pour in the eggs and egg yolks and use a fork to bring the flour and egg together from the edges of the well.
Once it has begun to be incorporated, use your hands to bring the dough together. Add the olive oil at this point and continue to knead for 10 minutes until smooth, shiny and elastic. Cover with clingfilm and chill for 30 minutes.
Meanwhile, you can prepare the sauce; heat the olive oil in a saucepan set over a medium heat. Sauté the garlic for a minute, then add the pepper and continue to cook for a few minutes. Add the chopped tomatoes and some seasoning and bring up to the boil. Reduce to a simmer and cook gently for 10 minutes. Remove from the heat, cover and set to one side.
Remove the pasta dough from the fridge and divide in half. Roll into a rectangular shape, thin enough to pass through the thickest setting of a pasta machine. Roll the pasta through the machine to smooth and thin, folding in half to control the size. Continue to decrease the thickness setting until you have reaching the thinnest setting on the machine. Do the same for both pieces of dough so that you have two long rectangles of thin dough.
Lay one piece of the dough in a 24 hole ravioli tray. Arrange the cubes of goat's cheese in the centres of the holes and wet the rims of the pasta using a little water and the tip of your finger. Lay the other rectangle of pasta dough on top and use a rolling pin to seal them together. Carefully tip the raviolis out onto a lightly floured tray. Bring a large saucepan of salted water to the boil and cook the ravioli in batches for 4-5 minutes until cooked.
Reheat the sauce at the same time. Remove the ravioli from the water using a slotted spoon and drain them on kitchen paper. Toss with the sauce and spoon into serving bowls, spooning a little more sauce on top. Garnish with sprigs of parsley before serving.