Put the flour in the shape of a volcano on the table where you are going to work. Make a hole in the center and add salt, egg yolks, oil and 4 tablespoons of water.
Mix with all the ingredients and knead until an elastic dough is obtained. Add a little water if you feel very dry. Knead a minimum of 10 minutes until the dough is consistent and does not stick to your fingers.
Place in a covered bowl and let stand for 20 minutes.
Stretch the dough with a roller, to obtain a very fine dough, this is ideal for the texture of ravioli.
You are going to make two sheets: one you are going to place the piles of the filling, and the other you are going to be to place on top.
Gently press your fingers around the filling and cut with a pizza wheel or knife.
To finish, press the ends of the ravioli again with a fork or ravioli sealer, sprinkle a little wheat flour to avoid on top and keep in the fridge or refrigerated, remember that the cooking must be al dente.