On a work surface, make a well with the flour and and add the water. Beat with a fork, incorporating the flour a little at the time, until you see some lumps of dough coming together.
Carry on with your hands, kneading the dough until you have a smooth, elastic ball.
Divide the dough into 4 pieces. Roll them out using a pasta machine or a rolling pin until 2mm thick. (if you don't make the laminated dough skip to 7)
Arrange the oregano leaves across 2 sheets of dough.
Lay the remaining sheets of dough on top of the herbs and press down gently.
Roll out the newly formed sheets until 2 mm thick.
Using a round 7–8cm (3 inches) ravioli cutter, cut out as many circles as you can get.
Add 1 tsp of cream-cheese and one of pesto on half of the circles.
Lightly brush water around the edge of the circles. Place a second circle on top over the filling and use a fork to crimp the edges all around.
Bring a large pot of salted water to a boil. Once hot add in the ravioli and cook until they start to float. Meanwhile add the olive oil to a pan, heat over high heat, add in sage leaves and cook until crispy.
Top the ravioli with sage oil and serve straight away. Buon appetito!