For the filling, beat together cheeses, shallots, garlic, herbs and yolk until smooth; season to taste with salt and pepper.

Roll out the pasta dough, 4 oz at a time while keeping other pasta wrapped, as thin as possible (less than 1/16").

Cut out circles with a mold (I used a 3-inch mold first, then cut 2-inch circles after the ravioli were built).

Place 1 tbsp filling in each ravioli, then wet the edges before topping with an additional layer of pasta. Be sure to seal the dough well while leaving as little air inside as possible.

Repeat until all pasta and/or filling is used.