Make the tomato sauce

1. In a medium sauce pan with a lid, heat the olive oil over medium heat.
2. Add crushed tomatoes, garlic, rosemary and black pepper. Stir to combine. 
3. Cover and simmer for 15 minutes, stirring every 5 minutes.
4. Remove from heat, stir in the smoked paprika, cover, and set aside while you prepare the ravioli.  

Make the filling

1. Cook the chorizo in a skillet over medium heat until fully cooked.
2. Transfer to a bowl and allow to cool to room temperature.
3. Stir in ricotta, smoked paprika, and salt and pepper to taste. Set aside. 

Make the pasta dough

1. On a clean work surface, mound the flour and make a well in the center.
2. Add the eggs and egg yolks to the well. Using a fork, whisk, the eggs while gradually pulling in the flour from the sides. 
3. Once a shaggy dough forms, switch to your hands and knead until smooth and slightly tacky, about 3-4 minutes. Add a little flour if dough feels sticky.
4. Form into ball, wrap in plastic wrap, and rest for 15-30 minutes.
5. Cut off a small portion of dough and run it through a pasta roller, starting at the widest setting and working thinner. Lightly sprinkle with smoked paprika as you roll, until the dough is very thin.

Fill and shape the ravioli

1. Lay a sheet of pasta dough on a flat surface.
2. Spoon about 1 teaspoon of filling every 2-3 inches, slightly off center.
3. Fold the dough over lengthwise to cover the filling. 
4. Press gently around each mound to remove air and seal. 
5. Cut into individual ravioli using a pastry wheel or knife. See edges with your fingers or the tines of a fork. 

Cook and serve

1. Bring a large pot of salted water to a boil.
2. Add the ravioli and cook just until they float to the surface. 
3. Serve with the smoked paprika tomato sauce and freshly grated Parmesan cheese.