Onion Ravioli

Preparation:

Preparation: Put the coarsely sliced onions in a saucepan with the 2 tablespoons of liquefied lard and cook them slowly until they are flaky and lightly browned; add the 2 spoonfuls of semolina and let the onion sauce absorb; leave to cool and mix with 3 egg yolks, salt and pepper. Mix the flour with the 3 egg whites, barely beaten, with a little water, salt and the 2 tablespoons of lard and mix well. After having left it to rest for 1 hour, roll out the dough, not forgetting to sprinkle occasionally with flour, a rolling pin, table and dough. Cook the ravioli in plenty of boiling salted water, about twenty at a time, stirring them gently and sinking them into the liquid when they come to the surface. Take them out after about 20 minutes. Dress them with fresh grated sheep's cheese. If desired, tomato sauce can be added, but the classic recipe requires only cheese, abundant.