MAKE THE FILLING:.
stir together cheeses and herbs; season with salt and pepper.
MAKE THE RAVIOLI:.
Dust a baking sheet with semolina or cornmeal. Work with each sheet of dough just after it's been rolled, cut sheet in half crosswise, and trim each half to a 3-inch wide strip. Space Tablespoons of filling 3 1/2 inchs apart along center of one strip. Top with remaining strip, and gently press around filling to seal, working from center out. Using a fluted pastry cutter, cut into 3-inch squares. Transfer ravioli to sheet, and lightly dust ravioli with semolina, and refrigerate between layers of parchment in an airtight container for up to 4 hours. Alternatively, freeze ravioli in a single layer on a baking sheet, about 15 minutes, and then pack as described above, freeze for up to 1 month, Do not thaw before cooking.
Bring a large pot of water to a rolling boil. Add salt and half of the ravioli. Cook, sturring occasionaly to separate, until edges are just tender, about 4 minutes. using a slotted spoon, transfer to a colander to drain, Drizzle with oil, and toss gently to coat. Transfer to a bowl, and loosely cover to keep warm, Repeat with remaining ravioli.
Meanwhile, melt butter in a small saucepan over medium heat, Cook until butter is dark golden brown and has a nutty aroma, about 4 minutes.
Divide ravioli among plates, if first batch has cooled, return them to hot water for 15 seconds, then drain, spoon butter over ravioli,. Serve immediately. Garnish with mint.