Add the all-purpose flour, semolina flour, and kosher salt to the bowl of a food processor. Pulse to combine.

Next, add the egg yolks and olive oil and pulse to combine.

With the food processor on low, add the cold water and pulse until the dough forms into a loose ball.

Turn the dough out onto a clean surface and knead just until the dough forms a smooth ball-- about 30 seconds. Lightly dust your hands and counter with semolina flour if the dough is sticking.

Wrap the dough tightly with plastic wrap and set it aside to rest for 30 minutes. While the dough rests, make your filling (below).

Prepare to roll out your dough and set a bowl of water out that you will be using to seal the ravioli. Next lightly flour your work surface with semolina flour and divide the dough in half. Wrap one half of the dough with plastic wrap and set it aside while you roll the first piece.

Roll your pasta, according to the manufacturer’s instructions, until it is thin enough to see your fingers through the dough.

For a KitchenAid pasta attachment, start on the largest setting (#1) and pass the dough through the rollers. Next, move the roller to one setting smaller (#2) and pass the dough through again. Dust with semolina flour as needed. Repeat until you reach setting #5.

Once the dough is thin enough to see your fingers through, trim it into two equal sized rectangles.

Scoop your filling onto the bottom half of each piece of dough (about 2 teaspoons per ravioli), making sure to leave enough space to cut your ravioli. You can make them as big or as little as you like!

Flip the bottom of the dough on top of the filling, dip your fingers in water and wet the outer edge of the ravioli and press them gently to seal. Make sure to press out any air bubbles.

Cut out the ravioli using a pasta roller or ravioli press and place them on a semolina dusted baking sheet.

Repeat steps 7-12 with the second piece of pasta dough.

Once all of the ravioli have been cut, set them aside at room temperature to dry for 30 minutes.

When ready to serve, bring a pot of salted water to a boil and cook the ravioli until they float-- about 2 minutes.

This ravioli is delicious with marinara, pesto, or brown butter sauce.

Uncooked ravioli can be made up to 24 hours in advance and kept wrapped in plastic in the fridge. Cooked ravioli can be stored in an airtight container in the fridge for up to three days.

In a small bowl, mix together the ricotta, mozzarella, parmesan, garlic powder, Italian seasoning, salt, and red pepper flakes.

Taste and add more salt or red pepper as desired.

Add the egg yolk and mix to combine. Store in the fridge until ready to use.