PASTA FOR RAVIOLI (OR RAVIOLO) (makes approximately 10 raviolo)

Place flour in a large bowl with salt; mix to combine; create a well in the center; add eggs and whisk them in the center with a fork to combine; slowly begin to add flour from the side of the well and begin to incorporate working to the outside of the well; as you work the mixture will begin to come together; continue working flour in until all of it is incorporated; remove to floured surface and continue kneading for 2 minutes; finished dough will be elastic and slightly tacky; refrigerate for 1 hour.Pasta should be rolled into a 3’ length and cut in half; gently brush one half with water; place 1 tablespoon filling 1” from the end and then every 2” until you run the length of the dough; make a dimple in the center of the fillings and gently place a raw egg yolk over each; place the other half of pasta dough over the filled side and carefully work the dough around the filling being careful not to break the eggs; using a round biscuit cutter to remove each raviolo, place on a semolina floured tray for service.  At service bring 1 gallon of seasoned stock to a boil; add raviolo and cook 3 minutes; remove and blot for service.