To make the ravioli dough, mix the flour and salt together on a clean work surface. Form into a 10-12 inch diameter mound.
Using your hands, make a well in the flour and salt mixture. Pour the eggs and egg yolks into the well. Using a fork, gently beat the eggs and yolks. Once you’ve done that, slowly incorporate the flour into the eggs.
If the dough is too wet and it’s sticking to your work surface, add a little bit of flour to the dough. If the dough is too dry, add a spritz of water to the dough.
Form the dough into a ball. Begin kneading it for 10 minutes. (Pushing the dough with the heel of your hand, and then rotating it). You’ll know the dough is ready when you press into it and it springs back. The dough should have a nice smooth appearance to it.
Wrap the dough with plastic wrap and let it sit for 30 minutes at room temp. (If you aren’t using the dough right away, place it in the refrigerator).
Roll out the ravioli (I use my kitchen aid pasta roller attachment). Roll out to about 1/8” to 1/16" thick. (Depending on how thin/thick you want your pasta to be).
Using a ravioli mold, place the sheet of dough over the ravioli mold (following instructions for the ravioli mold), gently create a small divot in the dough. Fill each cube with 1 tablespoon of filling. Cover with dough. Use a rolling pin and roll overtop the dough so that it seals. Turn the mold over and tap it on the counter to release the ravioli. Use a knife to separate any ravioli that didn’t separate.
Transfer the ravioli to a baking sheet lined with parchment paper that has been dusted with flour. Continue rolling out the pasta dough and filling the ravioli until all of the dough and filling has been used.