ok quickly,
If you guys do decide to make the raviolis,
here is my pasta recipe:
250g of flour7 egg yolks, and 1 white
1 tsp of water
salt and pepper pinches
1 tsp chopped fresh herbs (optional)

Make a well out of the flour in the bottom of the bowl, add all the egg. Bring it to gether with your hands. When all the egg is incorporated, turn it out on to the counter and kneed it. IT IS GOING TO BE TOUGH. Keep at it.
Let it sit for 10 minutes or so and give the gluten a change to develope. Go back to the dough and kneed it again until it is smooth. Done.

To roll it out: squash the dough ball into a square shape, flour it and roll it in the #1 setting on the machine. Fold it in half and roll it through again. Fold in in half once more and roll. fold in the two ends to meet in the middle, and roll throught one last time at #1. Ok. Now roll it through once starting at #2, then through at #3...all the way to #7 setting.

Lie the dough sheets out on the floured counter. Spoon your dough (1tsp) in little mounds, about 1 inch from the bottom of the dough, and about 1 inch appart from each other all the way down the sheet.Take an egg wash(a cracked beatten egg) and brush it on the top half of the dough, and in between the mounds of filling. Make sure not to brush the bottom half.

"tuck the filling in to bed". Flip/fold the bottom half so it is just covering the filling mounds. Pinch down the pasta in between the mounds. Then fold the top half down over the mounds, and pinch. Now you should be able to see the little pasta pillows. Take a knife and cut right in between the filling mounds. After you have cut the ravilois, starting from one end of the sheet; pick up one raviloi at a time and pinch the ends closed where you can see the pasta folded. It is important to make sure that this is sealed so that no water can get in during the blaching process.

For the blanching:Have a large pot of salted simmering water and a bowl with ice water ready. Gently place about 5 ravilois at a time in the simmering water. Leave the ravioli in the water for about 1 minute. Take it out of the water and shock it cold in the ice bath. To reheat and eat, you can warm it in the sauce of your choice or fry them in a pan at medium to low heat until they are crispy and gloden brown. YUMMMM