Combine flour and salt in a bowl and add lightly beaten eggs to the centre of a well made on the flour. Stir until firm. If too dry add a bit of water. If too sticky add some flour.

Kneed for ten minutes on a floured surface until smooth

Cover with plastic wrap and rest for 15 minutes

Mix the ingredients for the filling using the egg to bind it all together

Work quick so the dough doesn't dry out. Roll to nearly see through sheet. Split in two halves. Top layer should be larger.

Cover bottom layer with the filling. You may want to not use it all up depending how thin you rolled the dough. Otherwise the shapes split.

Cover with the larger sheet

I have a special ravioli roller pin to get the shapes regular but you can also achieve them shaping individually. See next step

Press any edges that don't seem quite sealed. Place the separated ravioli in sieve and reserve covered until ready to cook

Boil 4 to 5 minutes in salted water

I served mine sauteed with a bit of mushroom butter that I had in the freezer. But will work with carbonara sauce or bolognese.