Directions: For Filling: Add slightly beaten eggs to the ricotta and mix with a large spoon in a large mixing bowl. Add the rest of the ingredients. Stir until blended. Cover with plastic wrap and place in refrigerator. For Dough: Combine the flours and pour out onto counter top in a mound. Make a well in the center of the mound widening it to fit in the eggs. Beat the eggs, olive oil and salt together in a small bowl and pour them into the well. Beat with a fork drawing in some of the flour a little at a time until it is too dry. Then start adding the water a bit at a time until the dough stays together. You might only need a small amount of water. Knead the dough constantly for 5-10 minutes until smooth and elastic. Cover with a large bowl and let rest for 30 minutes. Cut pieces of dough to be used in a pasta machine first thick, then thin (two rounds through machine). Fill the dough with cheese filling, and cover with another sheet of dough. Cut and set ravioli on a cookie sheet lined with corn meal. (*If you use up all the cheese mixture, you can make thin pasta with the rest of the dough.) Freeze until stiff, then break them and place them in large baggies 2 dozen in each bag. Use when needed. This recipe should yield about 150 ravioli and 3 lbs of thin pasta.