In a bowl, combine the flour and salt.

Made a well in the center and break the eggs into

Add the oil and mix to form a dough.

Allow the dough to rest, covered with plastic wrap for 30 minutes.

If forming by hand:

After the dough had rested, knead the dough by rolling and stretching it over a rolling pin.Rotating the dough as you roll. Repeating process until dough is resilient.

(For pasta machines, use manufacturer's directions)

Dough should be 1/16" thick

Place 1/2 teaspoon of filling 1/2 inch apart on pasta sheet. Seal the pockets by painting the dough with a moist fingertip and pressing the dough together,Cut into individual portions by slicing with a pastry wheel or pizza cutter.

Set on a parchment lined baking sheet to dry.

To cook, fill a large stockpot with 5 quarts salted water, bring to a boil and drop the ravioli in (don't overcrowd)

Ravioli is cooked when it rises to the surface.

Serve hot with your favorite sauce