Start by adding the flour and salt into a large mixing bowl.

Add the egg and begin working the flour into the egg using your fingers (it's easier).Get it into a crumbly mixture.

Add the oil and water and keep going with another dash of water if needed. You keep going until a soft dough is formed.

Half the dough into two parts and start with the 1st half of the dough. Flatten it into a flat round shape and roll it through the highest setting of the pasta machine if using a pasta machine otherwise use a rolling pin to flatten it.

With the pasta machine, start with the highest (widest) setting on the machine No. 5 and keep decreasing the size until you get the dough as thin as you want it. By hand with a rolling pin (a lot more muscle and time needed) but the dough needs to be in thin sheets when you're done. You need two long, thin pasta sheets rolled out and that's from half of the dough.

Lay the rolled, flattened sheets onto a floured work surface and sprinkle more flour over the sheets.

Add about a teaspoon full of your filling onto the pasta sheet leaving about 2 finger spaces between each filling.

Lightly brush between the circles with the egg wash or milk.

Use the second sheet of pasta to cover the filling on the bottom sheet trying to make sure the the sides meet so that it closes. Gently press the dough down with your fingers circling around each filling, gently press the dough around removing any air bubbles.

Use a round cake cutter (about 6 to 7cm) and sprinkle a little flour over it for easy cutting. Place the cutter over each filling and cut out a circle. Keep them on a floured surface or board until they are all cut out.

Somewhere between all this have a pot of salted water simmering to boil and cook the ravioli. The ravioli cooks for 2 to 3 minutes and it's ready. When the ravioli floats to the top of the water, it's cooked.

Heat the butter until melted and hot before adding the fresh sage. Cook it for a minute or two till crispy and add the ravioli straight from the pot into the butter and sage.

Swirl to combine, serve with grated parmesan, fresh black pepper and freshly grated parmesan cheese.