WEEEL, with deepest thanks to Dear Mr. Darkstream for not only helping me with basic pasta and raviolis, the most incredible help he gave me was in learning how to really, really use my pasta machine! Flour is your friend, Michael!!!!
Yes, I have done this and have experimented quite a bit lately with red pasta (made with pureed red bell pepper) and green pasta (made with pureed spinach) in preparation for Christmas morning. I wanted a two-color pasta with four stripes (2 red, alternated with 2 green).
To achieve that, I rolled each color separately and kneaded each via the largest setting four or five times. Then, I rolled each progressively down two more stages. I laid them all out and cut each large rolled strip into long fourths, then arranged the different colored stripes, overlapping the stripes ever so slightly. Next, I used my manual rolling pin to go over them just slightly. (As a side note, I originally tried using eggwash to adhere the stripes, but that really didn't work well at all due to the wetness during rolling, despite any amount of flour. Just make sure you don't flour the dough before cutting and adhering together. Once you've made a couple of passes with your rolling pin, THEN dust well with flour before inserting into the machine.
Beginning a notch wider on the machine, I began to roll, each time flouring and reducing a notch to thin. I went down a total of four thinness settings from the original, then cut the raviolis by a hand stamp, using egg wash surrounding the filling, as well as on the entirety of the top pasta sheet.
And, as I learned from Darkstream, cook the pasta in simmering water....
Good luck! And you might just have a hit on your hands over there for Cinco de Mayo!!!