For my second attempt at fresh pasta, I decided to make ravioli. The key to good fresh ravioli is a light, thin dough. This recipe uses a savory cheese filling with a simple mushroom sauce. You can make this even if you don't have a pasta roller, but you'll have to work a lot harder.Prep Time: 1.5 hoursTotal Time: 2 hoursYield: 2 servings0.75 c flour, plus more for work surface0.25 c semolina1 tsp salt1 egg0.5 c ricotta2 tbsp asiago, grated2 tbsp pecorino, grated plus 1 tbsp shredded2 tbsp parmigiano-reggiano, grated plus 1 tbsp shredded1 egg yolk0.5 tbsp fresh rosemary, minced0.25 tsp ground nutmeg3 tbsp butter6 oz mushrooms, sliced0.25 c white winepinch red pepper flakes(1) Prepare pasta dough as in steps 1-3 here , using flour, semolina, salt, and 1 egg(2) Wrap dough in plastic and refrigerate for 45 minutes(3) Remove from refrigerator and let sit for 20 minutes(4) Meanwhile, mix ricotta, asiago, grated parmigiano, grated pecorino, rosemary, nutmeg, and egg yolk(5) Roll out dough, as thin as possible, into long sheets about 5 inches wide(6) Place 1 tbsp of cheese filling onto one half of pasta sheets, about 1 inch apart(7) Fold un-filled half of dough over the cheese mixture(8) Using a tablespoon or small cookie cutter press down the pasta around the filling to seal; cut in between the filled sections to make the individual ravioli(9) Saute mushrooms in butter over medium heat until golden brown(10) Add white wine and red pepper flakes(11) Boil 6 cups salted water(12) Add ravioli; boil for approximately 2 minutes(13) Lift ravioli out of water, place on a plate, top with mushrooms, shredded parmigianno, and shredded pecorinoNotes:I rolled out the pasta sheets to setting 6 on my Kitchenaid pasta roller. When working with the pasta dough, be sure to flour the work surface and your hands often. The ravioli cook really fast, so keep an eye on them -- when they float to the top of the water, they're done.