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
Once 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 or shape.
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.