Method

Place the flour into a large bowl and create a well. Pour one egg into the well and mix with a fork. Knead until the egg and flour mix is incorporated into a golden dough, then wrap in cling film and refrigerate for 30 minutes.
Blanch a generous handful of spinach and squeeze firmly to remove any excess water.
Then, finely chop the spinach and mix into 200g of ricotta. Add a generous grating of fresh nutmeg and a pinch of sea salt and pepper. Grate parmesan into the mixture to your taste.
Remove the dough from the fridge and roll into a thin and consistent sheet. The pasta should not be too thick, as it will be doubled in thickness when folded into raviolo.
Cut the pasta into 4 rounds, using a circular pasta cutter.
Add around a spoonful of the ricotta and spinach mixture into two of the rounds, formed into a ring shape, allowing yourself the room to form a cradle for the yolk – it’s sometimes easier to use a piping bag to do this.
Separate two Clarence Court Burford Brown yolks from their whites, then add one golden yolk to each raviolo. Place another pasta round on top and gently press the edges to seal.
Add the pasta to a pan of salted, boiling water and cook for around 2-3 minutes. Melt a knob of butter in a frying pan and add a sprig of sage.
Serve the pasta with a drizzle of sage butter and grated parmesan to taste.