Valentine's Ravioli

In a bowl combine, Ricotta Cheese (1 cup), Speck (2.5 oz), Parmigiano-Reggiano (4 Tbsp), Fresh Parsley (1 tsp), and Salt (1/4 tsp).

Stir together until ingredients are well combined.

Prepare the dough by beating Eggland's Best Classic Eggs (2) into the All-Purpose Flour (1 2/3 cups). Add Water (1 Tbsp), if necessary. You need to get a smooth dough, but not too soft. Wrap it in plastic wrap and let it rest for about 30 minutes.

Roll out the dough into a 5 mm circle, then using a heart-shaped cookie cutter, cut out big hearts.

In the center of half of the hearts, place a teaspoon of filling,

Gently brush the edges with some water and cover with other half. Press down the edges so they seal together. With a fork, press down more.

Bring a pot of water to a boil and cook your ravioli for about 5-6 minutes.

Drain and dress them with Tomato Sauce (to taste). Sprinkle the top with Fresh Parsley (1 Tbsp) and more cheese.