1. Mix the flour, eggs and sea salt, knead into a smooth dough, cover with a damp cloth, and let stand for about 15 minutes.
2. Cut cheese, cheese and arugula into pieces, mix well, add sea salt and black pepper.
3. Roll the dough into two large slices, cut them into equal width strips, and put stuffing on the strips at the same distance,
4. Cover another long piece of dough with it and cut it into small squares (you can smear egg liquid on each corner for easy adhesion).
5. Add water and a small amount of salt to the thick bottom soup pot. When the water is boiled, add ravioli and cook for about 7 minutes. Remove.
6. When eating ravioli, add a small amount of olive oil, parmesan cheese and tomato sauce.