Pour the flour into a mound on a flat working surface. Make a depression in the
center with your hand that almost reaches through to the board. Crack the eggs directly
into the well and, with a fork, whip in the salt and oil, mixing the flour in from
around the edges. Mix and knead the dough with your hands for 8 to 10 minutes, until
the dough has a smooth and elastic consistency. If the dough seems a bit dry, add
a little water; add a little more flour if it seems too moist.
When you have obtained the desired consistency, cover the dough with plastic
wrap and place it in the refrigerator for 15 minutes.
Divide the dough into handsful and roll out each section to a very thin, even,
almost translucent thickness. Use your imagination to cut the dough into any size
Any filling can be used to make the ravioli.
Blue Cornmeal Ravioli: Substitute a combination
of 1 cup finely ground blue cornmeal and 1 1/2 cups flour for the flour in this
recipe. Increase the number of eggs to 5.