Put flours and salt in the KitchenAid. Attach the dough hook, and add the eggs in the middle of the flours. Starting at slow, mix the flours and eggs together. Add the oil, and put some water into a glass. Slowly start adding a little bit of water at a time until the dough comes together in the bowl. Let the KitchenAid knead the dough on 2 for about 3-4 minutes.
You can tell when the dough is ready by using the Window Pane test. Stretch a little bit of the dough enough so you can see your finger on the other side.
Turn off the machine and gather the dough on a floured board. Knead by hand, then put the dough into a plastic bag to rest for at least 30 minutes.
To Make the Filling
Mise en place for filling
Combine the ricotta, spinach, Tuscan Sunset, and cheese in the bowl of the cleaned out KitchenAid. Stir together and set aside.
To Roll Out the Dough
Remove the dough from the plastic and cut it into four pieces.
Flour the pieces of dough. Working with one piece at a time, use a dish towel to keep the other pieces from drying out.
Mold the dough into a rectangular shape and flatten it with your hand.
Attach the roller to your KitchenAid or secure a roller to a surface.
Turn the knob to 7, the widest setting. Run the dough through once then fold it and run it through again. Keep running and folding until the dough feels supple. Flour it a little bit and set the knob to 6 and roll and fold several times. Finally, set the knob at five and do the final roll and fold about 4 times. Set the pasta sheet aside, cover with wax paper, and continue doing the same with the other three pieces, covering each layer with waxed or parchment paper to prevent them from sticking.
To Make the Ravioli
Fold a pasta sheet in half but don't let the sides tough. Make sure you fold it evenly.
If you are using the KitchenAid ravioli attachment, attach it to the KitchenAid. Have the hopper and spoon ready. take the folded bit and stick it between the two rollers. Roll it slightly to make sure the sheet is secure. Put the hopper in place and put two spoonfuls of the filling in the hopper. Turn the dial and continue to fill the hopper as needed. When all the dough has run through, remove it and set it aside, covering it with a towel while you run the rest of the dough and filling through.
If you are doing this by hand, then lay the sheet on a table or other large, flat area. Spoon bits of filling onto half of the dough leaving about half an inch between each bit. Fold the other half over and press down with your fingers to make the little pockets.
When you are finished, use a pastry cutter to cut the squares. If the KitchenAid's pasta is not cooperating, use a pastry wheel to cut those squares as well.
Cooking the Ravioli
You can cook the ravioli right away if you want by bringing a large amount of salted water to a boil and carefully laying the ravioli in the water. Let the ravioli cook until it floats to the surface then take it out using a spider spoon.
If you don't want to cook it right away, you can put the ravioli in layers in a container.
To freeze the ravioli, lay them out individually on a cutting board and put them in the freezer uncovered. When they are frozen solid, put them in a bag and vacuum seal them.
If you have jumbo eggs, use only three eggs, otherwise use four eggs.