Place flour on a bench top and create a well in the middle. Crack eggs into the well and swirl flour into the eggs using a fork or your fingers bit by bit until everything is combined.
Knead the dough until smooth and stretchy. Wrap in plastic wrap and refrigerate for at least 30 minutes. After cooling, divide dough into 4 portions ready to be rolled out.
Take each lump of dough and roll out on the widest setting of your pasta machine six times - folding the pasta in half between each roll. This works the pasta to make it soft and silky. Make sure you flour your surface and the dough between each rough. Next roll out your pasta going through each setting from the widest to the narrowest. For ravioli, you will need to roll it to the thinnest setting. You should have a nice long, rectangular sheet of pasta.
Scoop half a tablespoon of cooled filling about two centimetres apart on one side of the pasta dough. Fold dough over to cover the blobs of filling. Using the sides of your thumbs, seal each ravioli, pressing down the pasta dough and pushing out any air from around each mound of filling. Now either use a ravioli cutter, or a pasta roller, or just a knife to cut out each ravioli and place on to a tray lined with baking paper. Repeat these steps with each ball of dough.