In a bowl, on a wooden board, or in a food processor, mix together semolina flour, activated charcoal, a pinch of salt, lukewarm water, and mix together until the ingredients come together.
Add the water a little at a time, the flour needs time to absorb the water. Stop adding the water when you have a compact but workable dough. It should not be sticky to the hands when touching it.
Knead the dough vigorously for at least 10 minutes. Do not skip this step, the pasta will be gummy if you do.
Shape the dough into a ball, wrap in film, and let rest for 15 minutes.
Flatten the dough with a rolling pin or with a pasta machine. Then start making the ravioli by putting the filling between two dough sheets. See video for details.
Make sure the ravioli are properly sealed, if not use a fork to seal the edges.
Boil for 1-2 minutes max in a large pot with plenty of salted boiling water.