Mix together the 1 and 1/3rd cup flour with semolina flour and salt. Make a well in the center.
In a bowl, beat the eggs and add in the other liquids.
Pour liquid ingredients into the well in the middle of the flour mixture.
Knead for 3 to 5 minutes until dough is well combined. Add extra flour if needed.
Place dough in a clean bowl and cover tightly with waxed paper. Refrigerate for 20 minutes.
Divide the dough in half, roll it out on a floured surface, and get ready to fill!
You may want to use egg wash (a beaten egg with a splash of water) to seal the edges. It's also important to use your fingers to work out all of the air in the pocket of the ravioli.
Once filled with desired filling, cook in boiling, salted water until the pasta is cooked through!
