Egg yolk ravioli

Whisk the 3 eggs with the olive oil. Make a well in the flour and pour the whisked eggs in the middle. Slowly bring in the flour from the edges and make a dough. Knead until smooth and pliable. Wrap in plastic wrap and leave to rest for 30 minutes in the fridge. Roll out using a pasta machine on the thinnest setting, dusting with flour between each setting. Lay out 1 long sheet of pasta and brush with the egg wash.

Place little mounds of Parmesan at intervals. Very carefully place the raw egg yolks on top of the Parmesan. Cover with another sheet of pasta, pressing in between the yolks, making sure there is no air trapped in the raviolis. Cut between the egg yolks, giving each ravioli a small edge. Make sure the edges are sealed properly.

Cook for 1½ minutes in salted boiling water.