Place flours in a bowl or flat surface and then add other ingredients. Mix ingredients one at a time by hand or in mixer.
Knead dough for 5 minutes
Cover with Saran Wrap or in a ziploc until ready to use, letting rest for at least 30 minutes.
You will use half the dough. Reserve the remaining dough for another dish.
Filling and ravioli instructions:
Mix all ingredients in a large bowl
Roll out dough using kitchen aid pasta press to setting 6.
Lay pasta sheets on flat lightly floured surface using tipo 00.
Scoop small spoofuls of ricotta filling on half of the pasta sheets leaving at least 1 inch in between.
Take a water spray bottle and lightly spray the pasta.
Place second sheet of pasta on top of each pasta sheet with ricotta filling.
Press pasta together around each pile of filling, attempting to remove all air.
Using a pasta cutter cut raviolis out leaving at least 1/4 inch between ricotta filling and edge. Use a pizza cutter as an alternative to a pasta cutter if you do not have.
Bring a pot of water to boiling and add salt and olive oil.
Place each ravioli one at a time into boiling water.
Cook 3-4 minutes at a light boil.
Remove with a slotted spoon.
Top with powder Parmesan, lemon zest, and olive oil and serve.