Homemade Ravioli

In an electric mixer with a dough hook attached begin combining flour and salt. Add eggs one at a time and continue mixing. Drizzle in 1 tbls of EVOO and continue to incorporate all of the flour until it forms a ball. Sprinkle work surface with flour. Knead and fold dough until it is elastic and smooth. (about 10 minutes). Brush surface with remaining EVOO. Wrap in plastic wrap and let it rest for 30 minutes. cut ball in 1/2 and immediately re-wrap other piece. Dust counter and dough with flour. Using a pasta roller, roll until 1/8 inch thick. Beat 1 egg with 1 tbls water to make an egg wash. Lay dough on floured surface and dust with flour and egg wash. Drop tablespoons of filln on 1/2 of the pasta sheet about 2 inches apart. Fold over other 1/2 of pasta over like a blanket. With a small cup or fingers gently press out air around the filling. Use a sharp knife to cup squares and crimp the edges with a fork. Dust sheet pan with corn mean to lay and rest while finishing others. Cook ravioli in lots of water for 4 minutes. They will float when ready. Serve with sauce or just eat plain.