In a bowl, combine flour, water, egg, oil, and salt. Mix until dough forms a ball. Dust surface with flour and knead for 3-4 minutes, until smooth. Cut into 4 pieces. Cover dough with a towel. Roll dough to ⅛" thickness (if using a Pasta Machine, flatten each piece enough to put through machine on widest setting, then run through medium and narrow roller settings to achieve ⅛" thickness). Dough should be about 12-16 inches long and about 5 inches wide. Lay dough flat on floured surface. On the lower part of the dough, place well-rounded teaspoons of filling, about 2 inches apart. From the top, fold dough over and cover filling. With the edge of your palms, press each filling (see filling directions below) into a square form. Press firmly at the base to a seal tightly. Repeat process until dough and filling are all used. With a ravioli cutter, cut into 2" squares, making sure each pocket is sealed. Lay on floured cookie sheet. Bring water, oil, and salt to a boil. Gently drop ravioli, one by one, into the water. Cook for about 6-10 minutes. Remove with a slotted spoon and place in serving platter or plates. Serve with your favorite sauce.
For the Filling
Mix all ingredients together. Prepare pasta dough as directed and follow ravioli making procedure.