Mix the flour, eggs, 1/2 tsp salt, oil and 1/2 tbsp water together and knead for about 10 mins to a smooth dough. Wrap in foil and rest for about 1 hour. Meanwhile, mix the Gorgonzola, soured cream, cream and pine nuts in a large mixing bowl and purée with a hand blender. Stir half the basil into the sauce. Season with salt and pepper.
For the filling, finely grind the toast, then mix with the mince, pesto, egg yolk, milk, salt, pepper and paprika. Place the pasta dough on a floured surface and roll out very thinly to a 50 x 30cm rectangle. Place teaspoons of the filling spaced at a distance of 2.5cm over half the dough sheet. Spread the spaces with a little water. Fold over the remaining sheet of dough and press together around the filling. Using a pastry wheel, cut into 5 x 5cm ravioli.
Cook the ravioli, in 2-3 batches, in plenty of boiling salted water for 5-6 mins. Lift out with a slotted spoon to drain. Melt the butter in a large skillet and sauté 2 servings of ravioli, turning. Keep warm and repeat with the remaining ravioli. Place the ravioli and sauce on serving plates and sprinkle with the remaining strips of basil and pink peppercorns. Garnish with basil leaves.