In a large bowl mix the flour and salt. Make a well in center of flour. Add eggs, one at a time, mixing slightly after each addition. Add gradually the water and oil. Mix well to make a stiff dough. Turn dough onto a lightly floured surface and knead for 3 to 5 minutes until smooth and elastic. Divide dough into fourths. Lightly roll each portion 1/8" thick and cut lengthwise into 5" wide strips. Use the strips immediately, do not allow to dry. Place 2 teaspoons of whatever filling you are using 1 1/2 " from the narrow end and in the center of the strip. Continue along the strip, placing the filling at 3" intervals. Fold the strip in half lengthwise, covering the mounds of filling. To seal, press the edges together with the tines of a fork. Press gently between the mounds to form rectangles 3" long. Cut apart with a pastry cutter and press the cut edges with the tines of a fork to seal. Let the ravioli dry for about 2 hrs. Then in a large saucepan bring to a boil: 7 quarts water with 2 Tb salt. Gradually add the ravioli. Boil rapidly, uncovered, about 10 min or until tender. Remove with a slotted spoon and drain. Place on a warm platter and top with a sauce.