Flour & Eggs:
We used all purpose flour, but I saw many sites using a mix of AP and whole wheat, AP flour and semolina flour, etc. I did have upma rava on hand, but wasn't sure what the texture would be so ended up using just the AP flour. I also saw in some site that flaxseeds can be used in place of eggs, but didn't try it this time. We were quite happy with the results, but flaxseeds probably adds some value in terms of good fats!
We were experimenting with a new video tool, and completely failed to record the part where she was making the ravioli pockets and filling them. But there are plenty of videos out there, that show you how to!
We did the manual rolling out that needed a lot of muscles. If you make pasta regularly, a pasta machine would be a much better alternative to ensure even thickness.
When your pasta is rolled out to the ideal thickness, it turns transparent where the filling is when cooked, and it's a good test.
Before cooking, but after stuffing, you can freeze the ravioli for later use. To do that, line a baking sheet with parchment paper, and keep the ravioli pieces on it in a single layer, and place in teh freezer for 30 minutes. They will then become solid and hard. You can then put them in an appropriate freezer container/bag without them sticking together. When ready to cook, take them out, and cook as instructed above.
I googled and found many sources for the recipe, and came up with the ideal stuffing and pasta recipe.