Gather your ingredients so that you have everything close at hand on the counter or table.
Make the Pasta
In a large shallow stainless steel bowl, stir together the Italian 00 and Duram flours and kosher salt.
Create a well in the center and add the eggs and olive oil. Gradually mix the egg mixture into the flour using a fork or your fingers, eventually bringing in enough flour to form a firm dough. The more often you make pasta, the better you'll know when you've achieved the right consistency.
Transfer the dough to a flat surface and knead the dough until it's smooth, 2-4 minutes. Try to refrain from adding extra flour when kneading as this will give your pasta a floury taste. Dribble a little olive oil over the dough and place in a plastic bag. Allow to rest for 30-40 minutes.
Prepare the Cheese Filling
While the pasta is resting, prepare the cheese filling. In a medium bowl, combine whole ricotta, softened cream cheese, shredded mozzarella, provolone, and Parmesan cheeses.
Stir in large egg, Italian-seasoned bread crumbs, dried basil and parsley, and dried minced onion until well mixed. Season with kosher salt and freshly ground black pepper.
Make the Meat Sauce
Preheat oven to 350 degrees. In a large saucepan, cook the bulk pork sausage until browned.
Stir in crushed tomatoes, Worcestershire sauce, red wine vinegar, dried basil and parsley. Simmer for 12-15 minutes.
Prepare the Ravioli
In a small bowl, prepare egg wash and have ready at the work table, along with all-purpose flour, a rolling pin, pastry brush, ravioli wheel or knife, and a ravioli frame and press.
Divide the pasta dough in half, returning the extra dough to the bag until ready to use. Flatten one piece of dough with a rolling pin to match the size of your pasta roller. Feed the dough through the machine, using the first setting of your machine (I use a KitchenAid Pasta Roller and mine is 2). Pass the pasta through once, and then fold it like an envelope into thirds and pass it through again. After that, continue feeding the pasta sheet through the machine at each level (3, 4, 5...) until you reach the desired thickness. For Ravioli, I like to go up to 5. Roll pasta into 4-6 rectangular strips about 12" x 4". (I use the scraps to get a total of six strips.)
Brush ravioli frame with all-purpose flour. Place one strip of dough over the ravioli frame. Press dough into the frame with the indented tray. Brush dough with egg wash.
Fill pouches with heaping tablespoons of cheese mixture. Place second strip of pasta dough over the filling. Lightly press with your hand or fingers. Seal by running a rolling pin over the top of the dough, increasing pressure until the zig-zag edges of the frame are visible.
Turn frame over and remove ravioli from frame by tapping on the counter or by gently pushing out with fingers. Trim squares with a pastry wheel or knife. Remove excess dough and re-roll. Repeat process until all dough and/or cheese filling has been used.
Place ravioli squares on a baking sheet lined with waxed paper or a silicone baking mat. May allow to dry up to an hour, after which you may freeze for later use. Or the ravioli is ready to cook at this point.
Cook and Assemble the Ravioli
To cook ravioli, heat a large pot of water with 1 tablespoon salt and bring to a boil. Place ravioli in boiling water and cook for 2-3 minutes until tender. Remove ravioli with a wire strainer and return to baking sheet.
Spray a large lasagna or baking dish with cooking spray. Spoon a fourth of the sauce on the bottom of the dish, followed by a third of the cooked ravioli, another fourth of the sauce and a third of the mozzarella cheese. Repeat this process two more times.
Sprinkle top with freshly grated Parmesan. Bake for 20-30 minutes until the sauce is bubbly. If desired, place the pan under a broiler for 2 minutes to brown top. Garnish with additional basil, if desired. Serves 6-8.
Wine Pairing: Serve with Louis Jadot Beaujolais or your favorite Chianti