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To make the filling, combine the cheese, sugar, and egg yolk in a bowl
Set aside
To make the sauce, combine the chocolate, butter, and cream in a saucepan or double-boiler over low heat
Cook, stirring frequently, until the chocolate is melted and the mixture is smooth
Stir in the vanilla and cool to room temperature
Set aside
Slowly reheat just before serving
Make ravioli according to the instructions in the Making Pasta chapter filling them with the sweet-cheese filling
You'll need to make 5-inch squares rolled out as thin as possible
Mound about 3 tablespoons of the filling in the center of half of the squares
Brush the exposed dough around the filling with the beaten egg
Cover each with the remaining pasta squares and press around the filling to eliminate air and seal
Cut with cookie cutters into fanciful shapes, or trim edges with a fluted pastry wheel
Cook ravioli, a few at a time, until al dente
Using a slotted utensil, remove the ravioli to a platter
Lightly brush with the melted butter
To serve, ladle a pool of the reheated sauce onto preheated plates, top with a ravioli, and sprinkle with multi-colored sprinkles
Serve immediately
VARIATION: For a change try making this recipe using colored, peppermint-flavored pasta (see recipe below).

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