In a mixing bowl, combine the flour and salt. Create a well in the center and add the eggs, mixing until a dough forms.

Turn the dough onto a floured surface and knead for about 5 minutes until smooth.

Wrap the dough in plastic wrap and let it rest for 30 minutes at room temperature.

In a bowl, mix ricotta, Parmesan, egg yolk, salt, and pepper until smooth.

Once rested, cut the dough in half and roll out each piece into thin sheets.

Place small mounds of filling on one sheet, leaving space between each. Fold the dough over to cover the filling, pressing out air and sealing the edges.

Using a ravioli cutter, cut between the mounds to create individual pieces.

Boil a large pot of salted water and gently add the ravioli. Cook for about 3-5 minutes until they float.