Great question — answering as the UphillTech team:
Pasta can be made from many types of flour. Often, this is predicated on style of pasta or the dish. 100% AP flour will be just fine for your ravioli. I use it often when making fresh pasta. Substituting the AP flour for the semolina might impact the hydration. I would hold off on the water at first. If the dough feels too dry, add water a tablespoon at a time. Getting the correct hydration comes with practice when making pasta.
Full answer by moscafj: https://cooking.stackexchange.com/a/98926 (CC BY-SA 4.0).
Need it done for your business? UphillTech.
