Sift the flour to avoid any lumps;
Place the flour on the pasta board and make a well in the center. If you don’t feel very confident, you may also use a big mixing bowl so the mixture doesn’t run everywhere;
Lightly beat the eggs with 1 teaspoon of oil and salt; pour the egg mixture into the center of the well;
Using a fork or the tip of your hands gently incorporate the flour a little at a time from the sides of the well;
When you have incorporated all the flour, blend the mixture using a bench scraper;
Mix until all the ingredients have been well combined. If the dough is sticky, add some more flour but be careful with the quantity. If you add too much flour, it will get too compact and you won’t be able to knead it properly;
If you want to use a stand mixer (KitchenAid), put the flour in the mixing bowl and then add one egg at a time. After the first egg has been incorporated add the oil, the salt, and the other eggs. Once you have made your dough, place it onto the board and knead it with your hands;
Tightly hold the dough with one hand and stretch it with the palm of the other hand;
Knead it until it is smooth and silky. It will take about 10 minutes (it’s good exercise for your arms). If it gets too dry, add a little oil; if it gets too wet, sprinkle in a little flour;
Make a ball, cover it with a tea towel, and let it rest under a bowl, turned upside down, at room temperature for about 1 hour before rolling and cutting it;
Cut your dough into two halves; roll out a half at a time and keep the other one under the tea towel;
Using a rolling pin, roll out a thin circle;
Take the farthest edge of the sheet, hook it onto the rolling pin and roll it towards you;
Unroll it, turn the disc a quarter, and repeat the process a few times;
When the sheet is thin enough, hang it on a clean horizontal broomstick to let dry for about 10-15 minutes;
Repeat this with the remaining dough;
If you use a pasta machine, divide the dough into 4 parts, press them out flat and make 4 lumps as wide as your pasta machine; roll the first lump of pasta in the penultimate widest setting. Repeat with the remaining lumps. Then fold the pasta sheets into three and roll them through again. Repeat 3 or 4 times without folding the pasta sheets; each time click the machine down a setting. Let the pasta sheets dry for 10-15 minutes.
Do not dry the pasta sheets too much; otherwise, you won’t be able to seal the ravioli properly;
Make a 10” x 8-inch (25x20cm) rectangle with a thick square-bladed knife;
Place rounded teaspoonfuls of filling about 1 inch (2,5cm) apart over half of the pasta sheet. You should have about 16 small mounds of filling;
Brush around the filling with water to moisten the dough;
Fold the sheet over and press down to seal the edges;
Lightly sprinkle a little flour over a pasta cutter;
Cut the edges of the sheet to even them out;
Then cut into squares around the filling to give the traditional shape of ravioli;
Place the ravioli onto a floured tea towel and cover them with another towel;
In the meantime, prepare the other ravioli with the remaining sheets and filling;
Let them rest for one hour; after 30 minutes, turn them upside down;
If you have a ravioli stamp cutter, repeat the same operations until you have used up all the ingredients.