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).