1. For the filling: Mix all the ingredients together. Reserve in the fridge.

2. For the dough: Sift the flour onto the work surface and create a well in the center. Break the whole eggs and yolks into it, add the salt and gradually incorporate the flour, then knead to obtain a smooth dough.

3. Wrap the dough in plastic wrap and refrigerate for 1 hour.

4. Roll out the dough to obtain 2 thin, equal rectangular sheets (the size of your ravioli mold).

5. Place one sheet on the floured mold and weigh down the edges with your fingers.

6. Spread the filling over the dough and cover with the second sheet.

7. Pass the rolling pin over the dough to press and separate the ravioli.

8. Cook the fresh pasta in boiling, salted water for 6 to 10 minutes.

9. Meanwhile, for the garnish: Chop the Italian parsley in a food processor. Add the lemon zest, parmesan, and pour in the olive oil.

Serve the ravioli with the gremolata sauce… a delight!