Raviolo with egg yolk: the chef's recipe that everyone can do at homePut the flour on the pastry making the fountain. In the center put an egg, a pinch of salt and knead first with a fork and then with your hands. Work vigorously and for a long time to obtain a homogeneous, firm but elastic dough, which you will let rest for about 30 '. Meanwhile, put the ricotta in a bowl, work it with a fork, add salt and pepper. With the special machine, roll the pasta into thin sheets from which you will cut 8 squares of 15 cm on each side. With the ricotta coming out of a canvas pocket to stuff, with a large, smooth nozzle, prepare as many crowns (nests) on 4 squares of pasta with a free space in the middle that is large enough to contain a very fresh egg yolk. Salt and pepper the egg yolks lightly, brush the squares with the egg white then cover them with the free ones, pressing gently with your hands along the edges to close the filling in the dough. Cut the ravioli with a round cutter of 12 cm in diameter. Bring plenty of water to a boil, add salt, dip the 4 ravioli and, after boiling, calculate the exact 3 minutes and then drain them with a slotted spoon. Spread the ravioli in the dishes (one per person), sprinkle them with melted butter, sprinkle them with sbrinz flakes and a generous grinding of pepper, then serve: if the cooking has been done properly, the yolk in the ravioli must remain soft like that of the 'soft-boiled egg. Serve immediately: they are rather substantial ravioli that require a light second, better if based on vegetables.

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