In a bowl add the flour and make a well by digging in the middle, add the egg yolks, olive oil and salt in the center.

Knead lightly until the dough becomes soft and smooth.
The dough should be soft but not sticky, feel free to add flour if it is too sticky, if it is not flexible enough, add a tablespoon of water

Divide the dough in half on a floured work surface
Using a pasta machine or rolling pin, roll the dough down until it is 2 millimetres thick.

Cut the dough into strips.

To form the ravioli, place a teaspoon of stuffing on a strip, leave a space of 3 fingers between each spoon of stuffing.
Close with another strip by chasing the air well beforehand, press well between spaces, use a knife or trailer to cut the ravioli.