In an electric mixer add the flour and salt and give a quick mix with the dough hook. Add the eggs one at a time and continue to mix. While the mixer is running drizzle in 1 tablespoon of oil and continue mixing until the dough forms a ball.
On a floured surface knead the dough for 5-10 minutes until the dough is elastic and smooth. Form dough into a ball and wrap in plastic wrap and let sit for 30 minutes at room temperature.
After the dough has rested, cut it in half and keep one covered in plastic while you roll out the first. Flour your work surface and then form the dough into a rectangle and roll it through the widest setting on your pasta roller a couple of times. Gradually lower the setting and slowly roll the dough through in long sheets. Roll until about 1/4 - 1/8 inch thick (**I vary the width of the dough on how I'm going to cook the ravioli, see note).
Flour your surface and gently lay the sheet of pasta down. Beat the egg in a small bowl for an egg wash.
Drop scant tablespoons of fresh ricotta cheese 2 inches apart along bottom half of the sheet of pasta. Brush the top of the sheet with egg wash and then gently fold over the filling like a blanket.
With your fingers, gently press around each mound of filling to get any little air pockets out.
With a pasta cutter, cut each mound into squares and with a fork or your fingers press around the edges to ensure they are sealed.
Line ravioli on a floured baking sheet to finish 2nd half the dough.
Freeze on baking sheet and then transfer to freezer bags or cook immediately.
Butter and Garlic Ricotta Ravioli
Bring a large pot of salted water to a boil. Once the pot boil, heat a large saute pan to medium low and add butter and garlic.
Add ravioli 6-10 at a time (whatever doesn't over crowd your pot) to the boiling water. When they float to the top, they're done, about 3-4 minutes.
Gently lift from water with a slotted spoon and then add to a saute pan with butter and garlic and pan fry them until they begin to brown slightly.