To make the pasta, in a large bowl, whisk together the all-purpose and semolina flours. Create a well in the center and add the whole eggs and egg yolks. Using a fork, break up the eggs, then gradually start to draw flour from the edges of the well into the mixture.

When the dough becomes too firm to mix with the fork, switch to mixing with your hands. Use your hands to bring the dough together, adding up to 1 Tbs. olive oil if the dough is too dry.

Transfer the dough to a lightly floured work surface and knead until it is smooth and pliable, 8 to 10 minutes. Wrap the dough tightly in plastic wrap and allow it to rest at room temperature for at least 30 minutes or up to 2 hours.

Divide the dough into 4 equal pieces. Dust one of the dough pieces lightly with all-purpose flour. Using a rolling pin, roll out the dough into a rectangle about 1/2 inch (12 mm) thick and no wider than your pasta machine. Starting with the pasta machine set to the widest setting, pass the piece of dough through the rollers. Fold the dough into thirds and pass it through again 2 more times. Continue passing the pasta through the machine, reducing the setting a notch each time. You may need to dust a bit with flour if the dough sticks to the rollers at all. Keep rolling until the pasta is about 1/16 inch (2 mm) thick—setting 4 or 5 on most pasta machines. Dust the cut pasta with more flour to prevent sticking. Repeat with the remaining dough.

To make the filling, in a medium bowl, stir together the ricotta, mozzarella, mascarpone, Parmesan, bread crumbs, nutmeg, salt and pepper. Set aside.

To assemble the ravioli, cut 2 rectangles of dough, each about 10 inches (25 cm) long and 3 1/2 inches (9 cm) wide, from one of the pasta sheets. Place one of the rectangles on a lightly floured work surface and, using a knife, lightly mark the dough into 3 1/2-inch (9-cm) squares. Place about 1 Tbs. of the filling in the center of each square. Using a pastry brush, lightly brush the exposed areas of the pasta sheet with the beaten egg. Place the second sheet of pasta on top of the first, aligning the edges and using your fingers to press around each mound of filling to remove any air pockets. Using a 2 3/4-inch (6.75-cm) round ravioli stamp, cut around each mound of filling to make individual rounds. (The ravioli can be made up to 2 hours in advance. Place in a single layer on a floured kitchen towel, dust the tops lightly with flour and cover with another towel.)

In a large sauté pan over medium heat, warm the pasta sauce until heated through. Turn the heat to very low and cover to keep warm while you cook the ravioli.

Meanwhile, bring a large pot three-fourths full of salted water to a gentle boil. Add a splash of olive oil to keep the ravioli from sticking together. Gently drop half of the ravioli into the boiling water and cover the pot. When the water returns to a boil, uncover and cook, stirring occasionally, until the ravioli float to the top and the pasta turns from yellow to white, 3 to 5 minutes. To test for doneness, transfer a single raviolo to a cutting board and cut off a corner with a paring knife; if the pasta looks cooked through and the corner is tender, the pasta is done. Using a skimmer or a slotted spoon, transfer the ravioli to the pan with the pasta sauce. Repeat to cook the remaining ravioli.

Divide the ravioli and sauce among individual bowls. Sprinkle with Parmesan, garnish with basil or fried sage leaves and serve. Makes about 12 ravioli; serves 2 to 4.

Recipe courtesy of Giada De Laurentiis