Ingredients:

Pasta
3 ½ cups flour
4 large eggs
½ teaspoon Extra Virgin Olive Oil

Filling
8 egg yolks
8 oz of Ricotta Cheese
Salt & Pepper to taste
¼ cup fine grated Parmesan cheese

Frankie’s Cheesecake   
¼ cup plus 2 tablespoons {3/4} stick unsalted butter at room temperature
½ cup plus 1 tablespoon toasted pecans {about 2 oz}, finely ground
2 cups graham cracker crumbs
6   8 oz. packages Philly Cream cheese room temperature.
2 cups sugar
2 large eggs
3 large egg yolks
2 teaspoons vanilla extract
½ cup sour cream

Methods of Preparation:

Pasta
Mound 3 1/2 cups flour in center of a large work surface, and make a well in the middle. Crack eggs into the well and add olive oil. Using a fork, beat eggs; slowly incorporate flour, beginning with inner rim of well. Bring all together adding scant sprinkles of water if needed
Lightly flour work surface; knead dough until smooth and elastic, about 6 minutes.

Assembly
Roll out pasta until thin sheets are made. Lay out a 12 in length. Pipe 4 circles of Ricotta cheese leaving a void in center to hold yolk. Place 1 yolk per cheese circle. Moisten around each circle with water. Pace another length of pasta over top careful not to disturb the yolks use your hands to gently press down and around each mound. Use a circle cookie cutter to cut each free from sheet. Repeat process for a total of 8 ravioli. Poach for about 2 minutes in salty boiling water. Dress with favorite sauce

Frankie's Cheesecake
Preheat oven to 250 degrees. Rub 2 tablespoons butter over bottom and sides of springform pan 10-inch diameter and 3 inch high sides. Add pecans shaking to coat the bottom and sides.
Mix cracker crumbs with remaining ¼ cup of butter in a small bowl. Press into the bottom of pan. With an electric mixer, beat cream cheese in large bowl until soften. Add sugar, eggs, yolks, and vanilla. Beat until smooth. Fold in sour cream. Pour batter into prepared pan
Bake until knife inserted 2 inches from center comes out clean, about 1-½ hours. Turn oven off. Leave cake in oven for 20 minutes. Transfer to rack and cool completely. Refrigerate overnight. 
Release pan sides from cake. Transfer to platter.