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1. DOUGH: In a large bowl, mix the first four ingredients together (flour, egg, salt and oil). Form a ball of dough using your hands, then let it rest for about 1 hour.
2. FILLING: In another bowl, mix together: ricotta, gruyere and parmesan cheese, eggs, parsley - then season with nutmeg, salt and pepper.
3. Divide the dough into 2 equal parts. Roll them out (using a rolling pin) to very make a large, thin rectangle.
4. Place tablespoons of filling on the sheet of dough - about 1 inch apart (as shown in the picture) - until all the filling and dough have been used up.
5. Using a pizza cutter, cut the ravioli in squares (as shown in the picture).
6. Boil the chicken stock in a large pot, then add the ravioli and let it boil in the stock for about 3-5 minutes, until cooked.
7. Remove and drain the ravioli, then sprinkle melted butter and parmesan cheese. Toss and serve hot.

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