Raviolo Stuffed with Liquid Egg Yolk

Method

1. For the pasta: combine 500g flour, 5 eggs, and a pinch of salt in a stand mixer fitted with the K-paddle. Mix on low speed until a dough forms. If the dough seems dry, add a splash of egg yolk. Knead briefly until smooth, wrap in plastic wrap, and let rest for 10–20 minutes.
2. For the Parmesan fondue: gently heat a small amount of fresh cream (or whole milk) in a saucepan. Do not boil. Grate 150g of Parmigiano Reggiano (or Grana Padano) and whisk into the warm cream until smooth and flowing. Set aside; it will thicken as it cools.
3. For the ricotta filling: in a bowl, combine fresh ricotta with chopped marjoram leaves, the zest of one lemon, salt, and freshly ground black pepper. Mix well. Transfer to a piping bag and set aside.
4. For the wild asparagus garnish: snap off the tough ends of 16 wild asparagus spears at their natural breaking point. Cut each spear into three pieces. Finely slice the green part of one spring onion. Heat a drizzle of extra-virgin olive oil in a pan, add the spring onion and cook gently. Add the asparagus pieces and a splash of water, season with salt, and cook for about 2 minutes until just tender. Remove from heat.
5. Roll out the rested pasta using a pasta machine. Start at the thickest setting and gradually reduce, passing the dough through each setting at least twice. Continue until the pasta is very thin (almost translucent). Cut the sheet into rectangles about 12 cm wide and 20 cm long.
6. Place a rectangle of pasta on a floured surface. Carefully separate an egg yolk from the white; place the yolk in the center of the pasta. Pipe a ring of ricotta filling around the yolk, leaving a border. Lightly moisten the edges of the pasta with water. Place a second rectangle of pasta on top, gently press out any air, and seal the edges. Use a fluted pastry wheel to trim the raviolo into a neat shape. Repeat with the remaining yolks and filling to make 4 ravioli.
7. Bring a large pot of salted water to a gentle simmer (not a rolling boil). Carefully drop in the ravioli, one or two at a time, and cook for about 2 minutes – until the pasta is al dente and the yolk is still liquid inside. Do not overcook.
8. To serve, spoon a generous amount of Parmesan fondue onto each plate. Place one raviolo on top. Arrange sautéed wild asparagus around the raviolo. Drizzle with a little extra-virgin olive oil and finish with a grating of black pepper. Serve immediately.