Mix the dough ingredients well, this takes about 10 minutes and requires a resting time of at least half an hour.
At the same time form a flour crater, in the middle of which you form a bulge. Add the eggs and the olive oil. Gradually add more and more flour. The dough should not be sticky. If it becomes too dry, add a few drops of water. The dough should be wrapped in plastic wrap and left to rest. Then turn it in flour to the other side, roll it out a little bit and put it through a pasta machine to make it very thin.
Remove the flour from one side of the dough. Place in a ravioli mold or on a floured surface. Brush with beaten egg. Spread filling evenly on top and cover with another sheet. Press well until smooth, making sure there are no air bubbles. Store on a floured surface or on parchment paper for a short time. Depending on the filling of the ravioli, the cooking time may change a little. However, you should always make them in enough salted water.
Fillings (=> separate recipes): Classic ricotta ravioli Vineyard snail ravioli