Use this recipe when making our Chicken-and-Prosciutto Ravioloni.
In the bowl of a food processor, combine the flour and salt; pulse 10 seconds. Add the eggs and the olive oil; process until the dough begins to come together; the dough should not stick to your fingers when you pinch it.
Transfer the dough to a clean work surface, and knead 4 or 5 turns into a ball. Cover the dough with plastic wrap, and let stand 30 minutes.
This recipe can be easily doubled or tripled if you have a food processor large enough.