Ravioli with Roma Tomato Sauce

For Pasta Dough:

In the bowl of a food processor, combine all the ingredients. Process just until the dough mixture pulls away from the sides of the bowl. transfer dough to a mixing bowl and knead by hand for several minutes until smooth. If the dough is too dry, add a few drops of water, a drop at a time. Divide dough into 4 equal portions and shape them into discs. Wrap in plastic wrap and let rest for 1 hour.

For the Pasta Filling:

In a blender, add the cheeses, salt and pepper. Pulse several times to blend. Add the egg yolks and pulse until incorporated.

To Assemble the Ravioli:

Using a pasta machine; roll each disc of dough into a thin sheet. Place tablespoon-size dollops of filling 1 1/2-inches apart on one of the sheets. Brush a little egg white around each dollop. Place another sheet directly on top. Press gently around the filling to remove any air pockets and seal the edges of the sheets. Using a ravioli cutter or a sharp knife, cut out ravioli squares. Sprinkle lightly with flour to prevent dough from sticking together. Repeat with remaining sheets.

Cook ravioli in a pot of boiling salted water until they float to the top, about 3 to 4 minutes. Drain well.

For Tomato Sauce: