Can I make ravioli dough with only all-purpose flour or do I NEED semolina flour? This is the exact recipe I'm talking about: https://selfproclaimedfoodie.com/butternut-squash-ravioli/

I'm not a very strong cook, I'm only 22 and have very little experience. I've got working with yeast down pact so I thought I'd try and make a pasta dish and I wanted to try this recipe but I can't find semolina flour ANYWHERE at my local stores. I really don't want to pay for special flour and have it shipped to my house.

Can I use more all-purpose flour in its place? What will happen if I don't use it? Will it ruin my dinner? Should I just find another recipe?
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.