For the Pasta Dough:

1. On a clean, flat surface, form a mound with the flour. Create a well in the center that is wide enough for the wet ingredients, ensuring the edges can support them. Pour in the olive oil and salt, then crack the eggs into the well.
2. Begin whisking the eggs with a fork, slowly incorporating flour from the edges without breaking the well. Once the mixture thickens and turns pale yellow, mix in the remaining flour.
3. Using a bench scraper or your hands, combine the mixture until a dough forms. Knead the dough by hand for about 10 to 15 minutes until it is smooth and springs back when poked. It will initially be stiff but will soften as you knead.
4. Tightly wrap the dough in plastic wrap and let it rest at room temperature for a minimum of 1 hour and up to 3 hours.

For the Filling:

1. In a small bowl, combine the cheeses, nutmeg, salt, and pepper. Transfer this mixture to a piping bag and refrigerate until needed.

For Rolling the Dough:

1. Prepare a baking sheet by lining it with parchment paper and dusting it lightly with semolina flour.
2. Divide the dough into four equal portions and cover them loosely with plastic wrap. Take one portion and flatten it into a rectangle about ¼ inch thick, then sprinkle with semolina flour.
3. Set the pasta rollers to the widest setting (#1 on a KitchenAid) and pass the dough through. Fold it in half and pass it through again. Repeat this step one more time.
4. Pass the dough through the widest setting two additional times without folding, ensuring it fits the width of the rollers.
5. Change the rollers to the next widest setting (#2 on a KitchenAid), sprinkle the dough with semolina flour, and pass it through twice.
6. Adjust the rollers to the next setting and pass the dough through twice. Continue this process until the rollers are set to the thinnest setting (#8 on a KitchenAid).
7. Dust the pasta sheet with semolina flour and gently fold it to fit the prepared baking sheet. Cover it with a tea towel to prevent drying.
8. Repeat this process with the remaining three pieces of dough.

For the Assembly:

1. On a clean surface, lay one pasta sheet lengthwise. Place another sheet directly above it, ensuring they are parallel. Trim any uneven edges to match their sizes and brush off excess semolina flour.
2. On the first sheet, pipe two rows of filling into mounds of about 1½ teaspoons, spaced 1½ inches apart, leaving a ½-inch border around the edges.
3. Lightly brush the second pasta sheet with water. Place it, water-side down, on top of the first sheet. Press down around each mound to seal, ensuring to push out any trapped air to avoid breakage during boiling.
4. Using a pastry cutter or knife, carefully trim the outer edges of the pasta sheet. Cut lengthwise between the filling rows, then cut vertically to separate into individual ravioli. Place them on the prepared baking sheet and sprinkle with semolina flour. Repeat these steps with the remaining pasta sheets. Allow the ravioli to rest uncovered for about 15 to 20 minutes to dry slightly before boiling.

For Boiling:

1. Bring a large pot of water to a rolling boil and add a generous amount of salt. Lower the heat to medium.
2. In two batches, gently drop the ravioli into the boiling water. Simmer for 3 to 4 minutes, stirring occasionally. Use a slotted spoon to remove the ravioli and transfer them directly to your chosen sauce. Serve right away.