Ravioli

In a large wide bowl, combine 1 1/2 cups ricotta (curd), 3/4 cup grated Parmesan cheese, the grated onion, 3 egg yolks and 1 1/2 tsp salt and gently stir together until well blended. Set aside until the dough is rolled out.

Divide the pasta dough into four pieces, starting by rolling out 1/4 of it as thinly as possible. Cover the rolled pasta with a wet dishcloth to prevent it from drying out, and roll out the second quarter of dough to a similar size and give. Use the first quarter as a kind of checkerboard, placing heaps of 1 tbsp. of the cheese and yolk mixture on the pasta at 5 cm intervals lengthwise and widthwise. Dip a pastry brush or possibly your index finger in a bowl of water and draw vertical and horizontal lines in a checkerboard pattern between the heaps of cheese filling. Take enough water to wet the lines on the spot (the water will later act as a binder for the finished ravioli). Carefully place the second layer of rolled out dough on top of the pasta and press firmly on the moistened lines around the fillings. Using a cake wheel or possibly a small, sharp kitchen knife, cut the pasta into squares following the wetted lines. Separate the ravioli and set aside on parchment paper. In the same way, roll out the other two portions of dough, fill and cut. To cook, boil the ravioli in 6 to 8 liters of bubbling c

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