1. Sift flour onto a wooden board.
2. Drop egg yolks into a well made in the center of the flour.
3. Add a pinch of salt and enough lukewarm water to make a stiff dough.
4. Knead it thoroughly until it’s smooth and slightly elastic.
5. Cover and let the dough stand four about 10 minutes.
6. Roll out the dough as thinly as possible and divide it into 2 equal sheets.
7. Place small amounts ravioli filling, teaspoon by teaspoon, about 2 inches apart on one of the sheets.
8. Cover it with the other dough sheet.
9. Moisten the edges of the dough.
10. Press the sheets together around each mound of  filling.
11. Cut the ravioli in uniform sizes by running a pastry wheel between the mounds.
12. Drop the ravioli into simmering (not boiling) chicken broth or lightly salted water.
13. Cook them for about 10 minutes until tender.
14. Remove from the liquid and drain on absorbent paper.
15. Serve with grated cheese and a sauce boat of tomato sauce.

List of ingredients required

• 1 1/2 cups of flour.
• 2 eggs, separated.
• Salt.
• Water
• Ravioli filling.
• Chicken broth.
• Grated cheese.
• Tomato sauce.