Tonight I'm gonna try making raviolis with an egg yolk filling so when you cut it open its all oozy like. Have made my pasta dough. Gonna have a glass of wiine before I try and get the egg yolks inside the raviolis. Will keep you updated.
Why...? 
For me........... 
They were yumster,,,,,,,,,filling halloumi,breadcrumb,mint n soft egg yolk in pasta.......... 
Rescipe please
Ok, wow, this make take a while.
Make your pasta (do you need a recipe?) and roll it in sheets as thin as the machine will go, then get the rolling pin to it. I found the thinnest setting on the pasta maker doesn't get the dough thin enough. The trick is to cook the pasta well enough but not over do the yolk.
For the filling, blend a big lump of halloumi with about 2 tblsp of breadcrumbs and 2tblsp of dried mint. If you can mould the mixture so it sticks together that's right.
Cut the reeeeeeallly thin pasta into circles and put a tsp of filling in the middle. make a well out of the filling big enough for a yolk to sit in.
Separate a yolk from the white and gently place it in the little halloumi nest.
Now, the hard and most vital bit. Egg wash around the egg nest. Take a second pasta circle and gently sit it on top of the yolk.DONT press on the yolk. You need to now press the top sheet securely around the halloumi nest making sure there is no air trapped inside. Any air pockets will cook the yolk too quickly.
Place the raviolis gently into a pan of boiling chicken stock for about 4 mins. They should float to the top. Have a quick feel of the edge to see if the pasta is done. Take out with a slotted spoon, put on the plate, grate a bit of parmesan and add some black pepper. . . . . done.
Be warned, apc has a massive appetite and could only eat 3.
If you have any halloumi fillinig left, just make some halloumi ravioli. This is my favourite and it freezes well.
