Mound the flour on a clean work surface or in a large wide bowl. Make a well in the center large enough to hold the eggs without them running over the sides.

Crack the eggs into the well. Add the olive oil and salt. Using a fork, beat the eggs gently, then begin drawing flour from the inner walls of the well into the egg mixture, a little at a time. Work in a circular motion — you're slowly incorporating the flour into the eggs, not the other way around.

When the mixture becomes too thick to work with a fork, switch to your hands. Bring the remaining flour in and work everything together into a rough, shaggy mass. If the dough feels dry and won't come together, add water a half teaspoon at a time. If it's sticky, dust with a small amount of flour.

Knead the dough firmly on an unfloured surface for 8–10 minutes. Push the dough away from you with the heel of your hand, fold it back toward you, rotate a quarter turn, and repeat. The dough will go from rough and slightly sticky to smooth, supple, and elastic. When it's ready, it will feel like firm Play-Doh and spring back slowly when you press a finger into it.

Wrap the dough tightly in plastic wrap and let it rest at room temperature for 30 minutes. Do not skip this step — it is not optional. The rest allows the gluten to relax and makes the dough dramatically easier to roll thin.

Cut the rested dough into 4 equal pieces. Keep 3 pieces wrapped while you work with the first.

Flatten the piece into a rough rectangle with your hand and dust lightly with flour.

Set the machine to the widest setting (setting 1). Feed the dough through. Fold the sheet in thirds like a letter, rotate 90 degrees, and feed through setting 1 again. Repeat this fold-and-roll step 2–3 times on setting 1 until the dough is smooth and the edges are neat.

Move to setting 2, then setting 3, feeding the sheet through each setting once. Lightly dust with flour between passes only if the dough feels tacky.

Continue through settings 4 and 5. For ravioli, stop at setting 5 or 6 — the sheet should be thin enough to see the shadow of your hand held behind it, but not so thin it tears when handled.

Lay the finished sheet on a lightly floured surface or clean towel. Cover immediately with a towel to prevent drying. Roll the remaining dough pieces.

Lay one pasta sheet across the ravioli mold, letting it drape over all the cavities. Press the sheet gently into each cavity using the included roller or your fingertips to form small wells.

Spoon a rounded teaspoon of filling into each well. Do not overfill — the filling should sit at or just below the rim of the cavity.

Lay a second pasta sheet over the top. Press firmly across the entire surface with the rolling pin, working from the center outward, to seal and perforate the dough between the pieces.

Invert the mold over a lightly floured surface and press or tap gently to release the ravioli. Transfer to a floured sheet pan or clean towel.

Lay a pasta sheet on a lightly floured surface. Place rounded teaspoon-sized mounds of filling in two rows across half the sheet, spaced about 2 inches apart in each direction.

Moisten the pasta around each mound lightly with a wet fingertip or small pastry brush.

Fold the unfilled half of the sheet over the filling. Starting at one end, press firmly around each mound with your fingertips, working the air outward before sealing the edges.

Cut between the mounds with a fluted pastry wheel or sharp knife, leaving a ½-inch border. Press the cut edges firmly once more to ensure a complete seal.

Cook immediately in well-salted boiling water (2–3 minutes from when the ravioli float), or freeze on a floured sheet pan until solid, then transfer to a zip-lock bag. Do not refrigerate assembled ravioli — they become sticky and fragile within an hour.