Ravioli with sweet red onion preserve and ricotta filling

Create a “fountain” with the flour and place the 2 eggs and the yolk in the center, then mix everything and create the dough. Work the dough vigorously until a homogeneous mixture is obtained. Wrap the pasta in cling film and store it in a dry place away from light for 30 minutes. In a separate bowl combine the sweet red onion preserve with ricotta, Parmesan, salt and pepper: mix to obtain a homogeneous mixture. Transfer the filling to a sac-à-poche. Then resume the dough to divide it into two loaves, one to be processed immediately and the other to still be left in the foil. Pull the dough with a sheet-pulling machine to obtain a rectangular sheet about 1 mm thick. Repeat the operation with the second dough dough. Arrange the two sheets of dough on a lightly floured work surface and stuff, placing the filling about 3 cm from each other. Close the dough by superimposing one sheet of pasta on top of the other, make sure you have let the air out, and with a kitchen brush sprinkle the edges of water to make the puff stick better. Use the pasta cutter wheel to separate the ravioli. Cook in boiling water.