Help me recreate this cheese ravioli I'm craving

[MostExcellentHoneychurch]

Does anyone have a recipe or advice on how to make a very authentic Italian cheese ravioli?

I had this amazing ravioli in a good Italian restaurant that had a cheese filling and a creamy cheese sauce, and I'd love to try making it but doing a search online brings up a lot of recipes that I'm not sure are truly Italian or Italian-American etc.

What might be the authentic Italian way to make a creamy cheese sauce, and cheese filling?

Apologies if it's a basic question, I'm not the best cook.

Home made pasta can be tricky to get right - even for an experienced cook using a pasta machine. Then turning it into ravioli that doesn't disintegrate when boiled is another matter.

How about concentrating on the cheese sauce, & pouring it over pasta shapes? Most recipes use a combo of cheeses for their different tastes/qualities.

I agree with previous poster about not attempting just yet to make the ravioli, buy some fresh cheese filled ravioli and make the cheese sauce yourself.
It's usually cream with two or three types of cheese.
Try 2 parts cooking cream to one part Parmesan, one part Emmental or similar and 1/2 part Gorgonzola and one egg yolk (optional)
Place cream in a saucepan over a very low heat and when almost boiling add the grated Parmesan and grated Emmental, beating with a whisk , add the egg yolk ( if using) beaten with a little of the cream when all is well mixed add the Gorgonzola and keep whisking until thoroughly blended, heat needs to be very low.
Add a bit of salt and if you like white pepper, be careful with the salt . If you want a runnier sauce you can add a bit more cream.
Another way would be to make a white sauce with butter, flour and milk, when cooked add cheese of choice, salt white pepper and pinch of nutmeg, you can also add an egg yolk.