Mix all the filling ingredients in a bowl and refrigerate.
Microwave 2 cups shredded mozzarella cheese for 2 minutes.
Mix well and add 2 egg yolks. Mix well until it forms a dough.
Put the pasta dough between two parchment papers and press with your hands to spread out. You can use a rolling pin to further spread the dough. Make sure to be gentle and not to put any pressure on the dough. So it doesn’t stick to the parchment paper.
Cut the rolled dough in half using pizza cutter. Cut the one half of the dough further into small squares leaving the the other half untouched.
Using a small spoon full each square with a small amount on filling. Make sure to bind and use any scraps to make more squares.
Flip the the other half of the dough onto the filling and gently pull back the parchment paper.
Press the dough around the filling with your fingers to seal the ravioli.
Peel the ravioli off of the parchment paper and place onto a cooling rack. Place the rack in the refrigerator for 24-48 hours. This is very important part. if you don’t let the ravioli dry completely it will just melt when you cook. So let the ravioli sit on the rack in the refrigerator until dry to touch.
Heat a large skillet and add the heavy cream, lemon juice salt, and pepper. Bring to a gentle simmer and add the ravioli.
Cook for about one minute on each side.
Remove from the pan and add the dill in the pan. Mix and pour the sauce over the ravioli.
Garnish with more dill and chives.