To a food processor, add the all-purpose flour, salt, eggs, and olive oil.

Pulse until a dough forms.

Place dough onto a clean and lightly floured work surface. Use all-purpose flour to dust surface.

Knead by hand for 10-12 minutes or use a standing mixer with a dough hook until the dough is smooth and springs back when poked.

Wrap the dough tightly in plastic wrap and rest at room temperature for 1-3 hours.

To make the ravioli filling, combine the mascarpone, grated asiago, grated parmesan, salt, ground black pepper, and grated nutmeg.

Mix well then cover and refrigerate until ready to use.

Lightly flour a clean work surface with semolina flour, prep a large baking sheet and also lightly flour with semolina flour and get your pasta machine ready.

Unwrap pasta dough and divide into 4 equal pieces. I like to use a sharp knife for this.

Wrap up 3 of the pieces in plastic wrap and place one piece onto semolina floured surface.

Using your fingers, press dough into a somewhat of a rectangle shape and sprinkle with semolina flour so that both sides are lightly coated. This avoids the dough sticking to your work surface and the pasta machine.

Setting the pasta machine to its widest setting, feed the pasta through the pasta roller.

Next, fold the pasta dough into a letter fold. old one third of the dough over the middle section, followed by folding the other third over the top, similar to folding a letter.

This step is important as it will force the dough into a more rectangular shape which makes it easier to roll out.

Once again feed the dough through the widest setting then do another letter fold.

Making sure to sprinkle the dough with semolina flour before feeding it through the pasta roller.

Set the pasta machine to a thinner setting, only one thickness less and feed it through the machine.

Always lightly coat both sides of the dough with semolina flour and feed it through each setting at least twice before setting to a smaller width.

Dong this gradually will avoid the dough from taring.

Once pasta sheet gets too long, cut in half using a sharp knife.

Place the thin pasta sheets onto semolina floured surface then mark the pasta with the round ravioli cutter.

Using small spoons, add a bit of the three-cheese filling to the center of each marked ravioli.

Place another sheet of pasta on top and using your fingers, press to seal and push out all air pockets.

I like to use the dull side of a small circular cookie cutter that is the same size as the dollop of cheese mixture to press the two pasta sheets together and making sure the cheese filling is circularly sealed.

Just press down but be sure to not cut through the pasta sheets.

As you use your fingers to press the dough together, be sure to press out any air pockets.

If the pasta sheets have a hard time sticking together, brush inside edges with a bit of water.

Using the round ravioli cutter, cut the pasta into raviolis then place them onto the prepared baking sheet with semolina flour.

Cover with plastic wrap so the pasta does not dry out as you repeat with the remaining pasta dough.

Bring a large pot of water to a boil and warm marinara sauce in a skillet on low.

Season pasta water with salt then gently drop in the ravioli and boil for 1-3 minutes on a gentle boil.

The ravioli are done once the float to the top of the pot.

Using the ravioli are cooked, transfer them into the warm marinara sauce and coat evenly.

To serve, sprinkle with freshly grated parmesan.

You can freeze the uncooked ravioli, making sure they are on a sheet or platter placed out in one evenly layer and not touching so they do not stick to each other.

Keep in a freezer safe bag in the freezer for up to 3 months.