Gorgonzola Ravioli

Prepare the cheese filling by grinding the two cheeses and salt until a smooth paste forms. Then, thin the fresh pasta dough (you can find a fresh pasta recipe here), either using a pasta maker machine or a floured surface and a rolling pin, until achieve a 2 mm thickness. Using a pastry bag, distribute dollops of filling across the dough at regular intervals, leaving enough room for desired ravioli size. Use a brush to dampen the dough surrounding each filling dot. Place a second sheet of pasta atop the filling, being careful to match the edges. Securely seal the layers together by pressing around each filling dot. Next, cut the dough into desired shapes and sizes using a ravioli cutter or a knife. Finally, submerge the raviolis in a pot of boiling water and simmer for 3-4 minutes.