Cheese Ravioli with Bolognese Sauce

In a bowl, stir together the ricotta, the 3/4 oz. Parmigiano-Reggiano, the thyme, parsley, lemon zest, salt, pepper and egg yolk. Put the egg white in a small bowl.

Using a 3-inch biscuit cutter, cut out rounds from the pasta sheets, spacing them as close together as possible; you should have at least 36 rounds.

Lay half the pasta rounds on a clean work surface and brush off any excess flour. Using a pastry brush, brush the edges of the rounds with the egg white, then place a heaping 1 tsp. filling in the center. Top each with a plain pasta round and seal with your fingertips, pressing out any air bubbles. If desired, crimp the edges of the ravioli with the tines of a fork. Place the ravioli in a single layer on a baking sheet sprinkled with semolina flour.

In a large sauté pan over medium heat, warm the Bolognese sauce.

Meanwhile, bring a large pot of salted water to a boil over high heat. Add the ravioli and simmer until tender, about 12 minutes. Using a slotted spoon, transfer the ravioli to the sauce and stir to coat evenly. Serve immediately and pass grated Parmigiano-Reggiano cheese alongside. Makes about 18 ravioli; serves 4.