3 cups sifted all-purpose flour
1 teaspoon salt
1 teaspoon vegetable oil
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.
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.
To make 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.