Ingredients:
4 cups flour, plus more for dusting
6 eggs
1 teaspoon salt
2 teaspoon olive oil
Water

Tools:
Rolling Pin
Pasta maker
Ravioli stamp or mold (I found many different sized and shaped ravioli stamps at homesense, after using both the mold and stamp, I find the stamp to be much easier to use)

Steps:
Mound the flour on a flat work surface and make a well in the middle. Add your eggs, salt and olive oil to the well and mix lightly. Slowly bring in some of the flour from the inner edge to the middle. Continue adding flour until dough begins to form. Once the dough takes shape begin kneading. Add water if the mixture seems dry and continue kneading for 3 to 5 minutes or until the dough is elastic like and smooth. It is okay if you have not used all your flour. Cover in plastic and let it rest for 20 to 30 minutes.