Wild garlic and ricotta ravioli with lamb soup

To make the pasta dough, make a well in the flour and add the egg yolks. Once incorporated, knead the dough until smooth, then leave to rest for 2 hours

Meanwhile, preheat the oven to 180°C/gas mark 4

Bake the potato in the oven until soft (around 40–45 minutes), then scoop out the flesh and press through a sieve to make a smooth mash

Blanch the wild garlic leaves in boiling water, then drain and place in the freezer to chill quickly. Once chilled, chop finely and mix with the ricotta and mashed potato. Season to taste and place in a piping bag

For the lamb soup, cut the shoulder into pieces then add to a pan with the wine, brandy, butter, lemon juice and a drizzle of olive oil. Season to taste and cover with vegetable stock. Simmer for about 40 minutes, or until the meat is tender (it may need up to an hour)

Remove the lamb meat and dice. Place the liquid back on the heat and continue to simmer until slightly thickened. Return the meat to the soup before serving and keep warm

To make the ravioli, roll the dough through a pasta machine, gradually decreasing the width settings until a thin sheet is created

Place on a floured work surface and pipe mounds of the filling every 8–10cm apart on one side of the pasta sheet, then fold the other side over the top to cover the filling. Use a 16–20cm cutter to stamp out rounds and press the edges to seal the filling in the middle

Bring a pan of salted water to the boil, and cook the ravioli for a few minutes, then drain to serve

To serve, pour a little of the lamb soup and meat on to each dish, then add ravioli to each dish and top with some grated Parmigiano Reggiano