Directions

In a large bowl, use a fork to whisk together the flour and salt. Form a well in the center, and crack the eggs into it. With the fork, mix the eggs, and then slowly add in the flour until you've created a shaggy lump. (If it's a little dry, add a few drops of water or olive oil.)

Remove the dough. Knead until smooth (about 5 minutes). Form it into a disk and cover with a slightly damp towel. Let rest for 30 minutes.

Divide dough into 4 equal parts. Run each through a press, starting at setting 1. For the first few runs, fold the dough in half. Flour the dough and rollers liberally to prevent sticking.

Start to move the setting up, folding the dough over a few times at each setting. Once you've rolled it at 4, you're done.

The sheets should be roughly 4" wide. Cut each in half. (The halves should be pretty equal since one is the bottom of the ravioli and the other is the top.) On one sheet, run two rows of rounded teaspoons of ricotta across the length of the sheet. Brush water around the dollops, and then lay the top sheet. Press around the edges of each dollop to seal. Then cut the sheet into raviolis with a knife or ravioli wheel. Repeat until you've assembled all the raviolis.

Boil in a large pot of salted water until al dente (about 12 minutes).

Drain, plate, and top with a nice sauce.