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 is resting, 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 using a pasta roller, 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! Then, place 1 brie piece on top of each mushroom scoop.

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.

Heat the olive oil in a large skillet over medium/high heat. When the oil has become fragrant add the onions and cook for 1-2 minutes.

Add the mushrooms and cook for 4-5 minutes. The mushrooms will reduce to about half the size. Add the garlic and salt and cook for another minute. Set aside.

Cut the brie rounds in ¼ inch strips and then cut each strip into ½ inch by ½ inch pieces.

Heat the olive oil in a large skillet over medium/high heat. When the oil has become fragrant add the crushed red pepper. Cook for 1 minute.

Next, add the cherry tomatoes, red grapes, and salt to the skillet and cook for 4-5 minutes. Using a large fork or potato masher, smash all of the tomatoes and grapes until they have completely burst. Continue cooking for another 1-2 minutes.

Add the ravioli to the sauce and gently fold them together.