Put flour and salt (a pinch or so to taste)in bowl and make a well.
Add beaten eggs to the well, along with the water, mixing in a circular motion to slowly combine the wet and dry ingredients together.
Once the mixture is combined, plop it onto a very lightly floured board and knead briefly to make a ball - but do not overwork the dough.
Run through a pasta maker, making flat sheets.
Combine filling ingredients.
Set out one sheet of pasta dough and place small amounts of filling at even intervals, leaving gaps between each, in straight lines across the dough.
Place another layer of dough on top.
Using a ruffled edge pastry cutter, cut the dough into long rectangles, and then into individual squares, sealing each filling blob inside a square pocket of dough.
Bring a large pot of water to boil, adding a hearty handful of sea salt to the water once it has come to a boil. Add the ravioli and cook about 4-5 minutes, or until they are floating and cooked to your liking.