Mound the flour on a work surface, crack the eggs into the center, add salt, and whisk with a fork before drawing in flour from the edges.

Knead 8 to 10 minutes until the dough is smooth and elastic. Wrap in plastic and rest 30 minutes at room temperature.

Blanch wild garlic leaves in boiling water for 30 seconds, then shock in ice water. Squeeze dry in a towel and chop finely.

Mix ricotta, parmesan, chopped wild garlic, egg yolk, nutmeg, lemon zest, salt, and pepper in a bowl until smooth.

Roll the dough into thin sheets, about 1mm thick, using a pasta machine or rolling pin, keeping unrolled dough covered.

Spoon teaspoons of filling 4 cm apart on one sheet, brush water around each mound, top with a second sheet, and press out air. Cut into squares or rounds and seal edges firmly.

Bring a large pot of well-salted water to a gentle boil. Cook ravioli in batches for 3 to 4 minutes, until they float and the edges feel tender, not gummy.

Melt butter in a skillet over medium heat until it smells nutty, add sliced wild garlic, and cook 1 minute. Toss in the drained ravioli, plate, and top with parmesan and black pepper.