Using a stand mixer combine all four ingredients and stir with the paddle hook until coming together. Start with 2 tablespoons of water and add as needed to have the dough come together. (Will depend on how much moisture your eggs add). Switch to the dough hook and knead for 2 minutes.

Remove dough to a floured surface and knead for an additional two minutes by hand or until it is coming together and smooth. Let rest for 10-15 minutes.

Make the filling by stirring all ingredients in a medium bowl until fully combined. Place the filling in a piping bag or ziplock bag with the end snipped off to easily fill your raviolis.

Cut the dough into 8 pieces and set the pieces you aren't using yet under a wet paper towel.

If using the Kitchen Aid pasta roller, start with size one and knead one piece of dough through several times until smooth. Continue feeding the dough through and change the size every other time by increments of 1. You'll want to end on size 5 for raviolis.

Fill each ravioli with about two tablespoons of the cheese mixture. Seal the ravioli with a fork or rolling pin (see our video).

Freeze for later. To cook right away or after frozen. Boil for 6-7 minutes.