Set up machine with pizza die. Extrude dough through pizza die to lengths of 4 to 5 inches. Place dough strips on a flat surface. combine ricotta cheese, parsley, Parmesan cheese and egg yolk. Blend well and season to taste with salt. Place 1 teaspoon of filling on dough strip, about 2 inches apart from each other. Extrude a second strip of dough. Lightly brush with water and place moistened side down over strip with filling. With a sharp knife or pastry wheel cut ravioli into 2 inch squares. Set aside and let dry for about 1 hour. carefully drop ravioli into boiling salted water and cook 12 to 15 minutes, or until ravioli are tender. Serve hot with tomato or meat sauce and grated Parmesan cheese. pasta 40