okay, Michael, let me try again.
take some best-quality ricotta, mix in some grated reggiano, some freshly-grated nutmeg, season well with salt and pepper and a touch of cayenne and, if you wish, some finely-minced fresh herbs (tarragon, chervil, chives, italian parsley, in my order of preference).
lay out a few ravioli wrappers - i use rounds about 2.5" in diameter. and, by the way, if you can't roll or buy paper-thin pasta, don't make this recipe, or cheat and use dumpling wrappers. put about a heaping tablespoon or so of the ricotta mixture in the middle of each wrapper using a spoon or a small icecream scoop or a piping bag. make a hollow in the middle of the ricotta and put in a raw quail egg yolk. wet the edges of the bottom skin with water and then place another skin over it, covering the cheese, and crimp it well all around to seal it.
don't try to do more than five or six at a time, or the pasta will start drying out and you'll have a disaster.
to serve, boil the ravs in well-salted water, lift them out with a spider and sauce them with brown sage butter or (here's the decadent part) a little very light and silky cream sauce and shave white truffles over them at the table. they should be cooked just enough that the yolk is still quite runny when you cut into the rav. i would serve two or three, depending on size, for a first course.
now, i'm waiting for the groans of disgust. anyone who's repelled at the thought of raw quail egg yolks. if that's you, sorry, and you don't have to eat it. and to return to the thread, this is the kind of dish that, if a customer wanted it with the yolks fully cooked or wanted to substitute a tomato sauce, he'd be told that it would not be done that way. it would destroy the whole point of the dish, and i'm not about to do this to something so delicate.
so start rolling the pasta, Michael...