Combine eggs, flour, salt and olive oil in a mixer. Using dough hook, mix until all ingredients are combined. Depending on how humid your kitchen is, you may need to adjust the amount of liquid to dry ingredients. Use your instinct, if the dough is too wet, add a little more flour. If you dough is too dry, add a little more oil or add an egg!

Using your pasta dough machine, set to 0 on the dial, cut a tennis ball size dough and flatter with your hands.

Roll the dough through the machine (from 0 to 5 on your pasta machine) or until the thickness is about 1 mm.

Your sheet of dough will be in a rectangular shape, place a little flour on your counter and place rolled out sheet of dough on flour

Leaving 1 inch of space on the end of the dough, add 1 tablespoon of filling on the bottom part of the dough (leave room so that you can fold the dough down length wise.

Leave about an inch of space between the filling so you have enough dough to seal the raviolis

Once the sheet of dough is filled with the pate filling, flip the top half of the dough lengthwise down and seal the edges of the pasta dough. Make sure you press down firmly to seal it up!

Remove extra dough and using a pizza cutter or knife, cut each ravioli piece out. You can crimp the edge with a fork for decoration if you like

Cook ravioli in boiling water for about 3 minutes and strain (keep some of the starchy pasta water)

In a medium sauce pan on medium, add butter and melt. Saute garlic in the butter for a few minutes.

Add wine if you are using and let it cook for about 2 minutes

Add Parmesan cheese, milk, salt, pepper and oregano and whisk together to combine.

Pour sauce over raviolis and enjoy!!