Add everything in the hated sac a poche with a large filler neck.
Use 1 yolk for each raviolo.
Roll the dough very thinly making rectangles, in the middle.
Gently lay the yolk.
Brush the edges with water.
Close with a fork as well.
Put on the fire a pot full of hot water and when it boils, salt and place the raviolo with a slotted spoon, one by one for 3 minutes.
I drained and seasoned. I cut it and I cried.