In a large bowl whisk together the flour and salt.
Make a well in the center of the flour and add in the eggs all at once. Mix them together well using your hands. Add the olive oil and knead the dough for 5 minutes. Form into a ball and leave in the bowl, covered with plastic wrap for 30 minutes.
Take a small piece of the dough and either run it through a pasta machine a few times OR use a rolling pin, some flour and a considerable amount of muscle to create a thin sheet. Cut circles out of the dough using a cookie cutter or a glass.
Filling : can be anything !
3/4 lb bulk sausage
2 eggs beaten
2 T cheese
Brown sausage and then add other ingredients . Set aside and let Cool.
Place 1 teaspoon of filling in the center of half the circles. Lightly brush egg wash around the edge of the circle. Place the second circle on top over the filling and use a fork to crimp the edges all around.
DRYING THE RAVIOLI: Allow ravioli to dry for one hour before cooking
.COOKING THE RAVIOLI: Drop ravioli into 6 to 8 quarts of boiling, salted water and cook for about 10 to 15 minutes, or until dough is tender