Knead the flour and eggs into a smooth dough, wrap in cling film and leave to rest in the fridge for an hour. In the meantime, you can prepare a filling (see further down in the article).
Unwrap the pasta dough from the foil. Roll out thinly on a floured surface using a pasta machine or rolling pin.
Divide the dough into 2 strips. They should be the same length and width.
Mark on one of the strips with a cup, glass or ravioli cutter or similar exactly where the ravioli should be made.
Place a walnut-sized amount of the filling in the center of each of the marked shapes.
Now place the remaining strip of dough on top of the first one and press firmly around the fillings so that there is no air between the layers of dough.
Cut out the ravioli with a pastry wheel, ravioli cutter or glass and place on a floured cloth.
Cook in a large pan in plenty of boiling salted water for approx. 3 minutes until the ravioli float to the surface.