1 2/3 cups (200g) pasta flour *must be this type* I used Tesco's own label, it's really finely milled and silky soft.
1/2 cup (120ml) water
1/2 tsp salt
2 tsp olive oil
Mix flour and salt together and stir olive oil into water. Pour the liquid into a well into the centre of the flour and mix together with a fork until a dough forms. Knead on a floured surface for 10 minutes, add more flour until it is no longer sticky. Cover and let rest 10 minutes. Cut into 4 sections and roll out very, very thin. Place desired filling according to size of ravioli wanted, wet around the edges and place another sheet of dough over top. Seal around edges well and place on a floured plate. Continue with remaining dough. Bring a large pot of salted water to the boil, add a little olive oil and cook the ravioli for about 5 minutes.
For the 'sauce' just finely chop some fresh garlic and sage and heat up with some olive oil gently, turn off heat and let sit briefly. Spoon over cooked pasta and season with smoked sea salt and lots of black pepper.