Pour the flour into a mound on a clean, flat work surface. I used my kitchen table. Use your hand to make an indentation in the center of the flour.

Crack the eggs into the well and use a fork to whip in the oil and salt. Mix the flour in from around the edges.

Mix and knead the dough for 8-10 minutes. It should be smooth and elastic. If it seems dry, add a little water; add a little flour if it seems too wet.

When it is the proper consistency, roll it into a ball and cover with plastic wrap. Refrigerate for 15 minutes.

Once your dough is ready, you have several options. You can divide the dough into small handfuls and roll each one out separately, or you can use a pasta maker to help you make flat sheets of dough. I do have a pasta maker somewhere, but didn't feel like hauling it out, so I used a rolling pin to roll the dough into two flat shapes and then trimmed the edges so that they were straight.

I cut the dough into small squares and set them aside to make the filling.

Mix all ingredients in a small bowl.

Place a small spoonful of filling in the center of a square of dough.

Brush edges lightly with water and place another similar-sized square of dough on the top. Push down on the edges to seal them.

You can use a fork to crimp the edges together if they are not sealing well. Set aside on a baking sheet and proceed with the rest of the ravioli.

Cook the ravioli in a large pot of salted boiling water. They will only take a few minutes to cook, so watch them and remove with a slotted spoon when ready. I enjoyed mine with my favorite tomato sauce and fresh parmesan...