I have never made this, but from what I understand it is a gruyere variant, coming by way of parm, and the kefalotyri, and Turkey, before settling down in its current version. Here's a paper that discusses its manufacture with the make process described. I don't have access to the source recipe because it is unpublished, but this should be a very solid start for you.
The other catch for flavor is the starter, as ras is made without starter, similar to parm. If you want to imitate the starter, I would follow a natural whey starter method like the one I have posted here before or the one Alpkase has written about. Good luck.
edit: here's a recipe from Sameh Awad at al paper on Ras cheese. Email him, he might be able to help you out (he's a prof at Alexandria University): sameh111eg at yahoo.com
Raw whole cow and buffalo milk were obtained from the dairy barn at the Alexandria University. A mixture of 70:30 of raw cow and buffalo milk (fat: 45 g kg- 1 and acidity: 0.16-0.17% as lactic acid) was pasteurized at 74 °C for 15s. Three replicates of experimental cheeses for each starter mixture were processed using computer -controlled cheese equipment (INRA, Poligny, France) equipped with four 11 L vats. Starter cultures (Lactococcus lactis subsp. lactis, 15 mL kg -1, or DVS culture, 0.15 g kg-1) , freezeshocked suspension of adjunct cultures (1 mL kg-1, for cheeses made with adjunct culture) and CaCl2 (0.12 g kg-1) were added individually to milk at 32 °C. The inoculated milk is held for 60-75 min at 32 °C and then 9ml of 2% liquid rennet (Chymax-II 500: Chr. Hansen's Lab., Denmark) was added to each vat to coagulate the milk in 30 min. The coagulum was cut into cubes ( ~2 cm) and the curds were allowed to rest in the whey for 5-10 min. The curds were cooked to 45 °C over 45 min and held at this temperature for 15 more minutes. The whey was drained when its acidity reached to 0.14% (as lactic acid w/v). The obtained curd was hooped and pressed at 66 PSI
for 4 h, and then the cheeses were turned and repressed at 120 PSI for 12 more hours. The resultant cheeses were salted in brine solution (230 g kg-1) at 13 °C for 3 days. During the first ripening month, the second salting was performed. The cheeses were daily turned upside down and manually salted in order to obtain 3.5-4% salt in cheese (Hofi, Youssef, Ghoneim, & Tawab, 1970). When the salt in cheese reached to 3.5-4%, the cheese surface was well washed with warm water using a smooth brush, and then was dried. Cheeses were waxed by quick immersion in the molten wax (Chr. Hansen's Lab., Denmark) and lifted up to cool for 2 h before removal to the ripening room (12 ± 2 °C and 80 ± 5% relative humidity).