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1
Put flour and salt in a large bowl.
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2
Add yolks, and use a fork to mix them into the flour.
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3
Turn dough out onto a floured surface, and knead for about 8 minutes or until dough is smooth.
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4
If dough seems sticky, add up to 2 tablespoons more flour.
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5
Knead dough a few times by hand to form an elastic ball, wrap it in plastic, and let rest for a half-hour.
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6
Stir together all ingredients for filling.
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7
Set up a pasta roller, and spread a large work surface with kitchen towels.
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8
Divide dough in thirds, and pass each through widest setting twice.
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9
Reduce roller width one setting, and again run each piece of dough through twice.
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10
Continue through each setting until all three pieces of dough have gone through rollers at narrowest setting (No.
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11
7 on most pasta machines).
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12
As you work lay sheets of pasta on towels, covering them with more towels to keep them moist.
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13
To fill ravioli, place a teaspoonful of filling at 1 1/2-inch intervals about 1 inch from edge of one length of dough.
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14
Dip a pastry brush in water, and brush dough around filling, moistening all the way to edges.
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15
Fold dough lengthwise over filling, and press around each scoop, pushing out any air and sealing ravioli.
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16
Use a crimped pasta wheel cutter (or press down with blade of a serrated knife) to slice through dough halfway between each scoop of filling, then trim edges to create 2-inch squares.
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17
Press edges to seal completely.
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18
Dust finished ravioli with semolina or cornmeal.
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19
Cover with a kitchen towel and refrigerate for up to 1 day if not using immediately.
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20
For sauce, melt butter in a large skillet with lemon zest and salt and pepper to taste.
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21
To cook ravioli, bring a large pot of salted water to a boil.
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22
Add ravioli and cook just until very al dente, about 2 to 3 minutes.
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23
Use a slotted spoon or skimmer to scoop ravioli into a colander.
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24
Measure 2/3 cup pasta cooking water and gradually whisk it into butter sauce until it is smooth and creamy.
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25
Add ravioli, toss to coat with sauce, and simmer for 1 minute.
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26
Serve immediately, passing more Parmesan cheese at the table.
