Egg yolk raviolo with spinach and ricotta filling

Cook the spinach in extra virgin olive oil in a hot pan for a few minutes; transfer to a bowl to cool.

Break the ricotta with a fork; add the pecorino and the spinach and mix well.

Grate in nutmeg to taste, add the egg and finish mixing.

Fill a piping bag (or a ziplock bag) with the filling and refrigerate to get cold.

Make a wide well in the flour, break in the three eggs (no salt), and beat with fingers until no white shows.

Add the flour a little at a time with one hand, then knead with both hands, forward and back, until smooth and silky with all the flour absorbed; dust with flour if sticky.

Cover and rest the dough about 10 minutes.

Flour the bench and the machine; cut a piece of dough, flatten it, and roll through the widest setting, fold and repeat, then down through the settings, flouring when sticky, until you can see your fingers through it. Cover the sheets so they do not dry.

Trim a sheet to an even piece; pipe tall rounds of filling with space around each for sealing.

Separate an egg and set the yolk into each ring of filling; grate black truffle generously on top.

Wet the edges with water, lay over the second sheet, press out the air, and cut out each raviolo in a circle.

Lift each raviolo onto baking paper without tearing the bottom.

Knead the leftover pasta together and rest 10 minutes to reuse.

Boil in water with a tablespoon of rock salt about two minutes, keeping the yolk runny.

Serve with pecorino or parmigiano on top and shaved truffle.