In a large bowl, whisk together the eggs, the stir in the flour and salt.
Add water as needed, until a soft dough is formed. Knead it several times, then separate it into two large pieces (feel free to let the dough rest in the fridge if you're not in a hurry).
On a lightly floured surface, roll out half of the dough into very, very thin rectangle. Spoon your favorite filling by the teaspoonful at 1 1/2" intervals on top of this piece of rolled out dough.
Moisten your fingers with a little bit of water and wet the dough slightly just around the circle of filling (this will help the second layer of dough stick to the first layer of dough).
Take the second piece of dough, roll it out, then drape it carefully over the top of your filling. Slice dough into individual pieces of ravioli, securing the edges of each piece with a gentle press.
To cook the ravioli, heat a large pot of water to boiling. Gently slide the ravioli one by one into the pot, boiling for 6-8 minutes, or just until the dough is cooked through.
Serve immediately drizzled with Rosemary oil (or your favorite pasta topping)