Ravioli #2

Got out the pasta rollers yesterday and made a return to my Ravioli experiment. What's with my iPhone that the colors are so washed out? So here's the recipe: 1/2 c. cake flour, 1/2 c. all purpose flour, one egg, T of olive oil. (Mark, thanks for the tips. Yes, I will only use semolina in pizza.) Water as needed. Was way too dry so added another egg and probably another 1/2 c. of flour. Use extra large eggs next time? Made three different fillings: (1) Parmesan and Ricotta, (2) Feta, ricotta, and sauteed spinach with oregano powder added to the pasta and (3) chopped braised beef, salsa, hot sauce with tomato paste added to the pasta. Ate #1 last night. This time use a full tablespoon (probably more like 2 T) of filling. Helped. Still having trouble with raviolis opening in the boil. Is it the sealing technique or the tools (fork) I'm using? Vodka sauce: sauteed onion and garlic, tomato puree, 1 T vodka, 2T or so heavy cream. Salad: Baby spinach, apples, Brie, tomatoes, finely diced onion with a pomegranate-infused balsamic vinaigrette (using Dijon mustard and olive oil). Emma no likey the vodka sauce. . .