Pasta Dough

1. Put flour and salt into a mixing bowl and mix briefly.
2. Make a well in the flour and add eggs into it.
3. Mix the eggs into the flour and knead the mixture with your hands until smooth.
4. Add water only as needed to reach desired consistency.  Avoid adding more than necessary.
5. Flatten dough slightly and cover with plastic.
6. Chill dough in the refrigerator for about 1 hour.
7. Roll the pasta dough out into sheets using a pasta roller.
8. Brush 1 sheet at a time lightly with egg wash.
9. Spoon small mounds of filling (about 1 teaspoon each) onto 1 side of the dough – about 1-inch apart.
10. Fold the dough over the filling and press it together just around the filling – working outward.
11. Cut the ravioli with a pasta wheel or with a ring mold.
12. Just before service, cook the ravioli in a large pot of salted boiling water for about 4-6 minutes.

Ravioli Filling

1. Make a very thick white sauce by melting butter in sauce pot, adding flour.
2. Cook, stirring constantly, for 2 minutes.
3. Add onions, bay leaves, cloves, milk.  Stir and bring to a full boil.
4. Sauce should be very thick.
5. Remove from heat and add remaining ingredients.
6. Cool.

Champagne Vanilla Sauce

1. In a saucepan, combine the shallots and champagne.
2. Scrape the vanilla seeds from the split pod into the pan and add the vanilla pod halves.
3. Bring to a boil and cook until almost all liquid evaporates, about 6 minutes.
4. Add the heavy cream, bring to a boil and simmer until cream thickens and coats the back of a spoon, and is reduced by nearly 50 percent in volume, about 3 minutes.
5. Whisk in the butter until smooth and strain the sauce through a fine mesh strainer, pressing on the solids to extract as much liquid as possible.
6. Season, to taste, with salt, pepper, and vinegar.