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Method

1. To make the pasta, place the flour in a large bowl. Make a well in the flour, add the beaten eggs and mix together. Add 1 tablespoon water and work the dough so it becomes elastic. Shape into a flat piece and cover with cling film. Chill in the fridge for at least 1 hour.

2. To make the filling, place the potatoes in a saucepan of salted water and bring to the boil. Cook until soft, then drain in a colander. Place the potatoes through a potato ricer, season with salt and pepper and set aside. Meanwhile, place the chard in a separate saucepan of boiling salted water, cook until just wilted, drain and set aside.

3. Heat half of the oil in a frying pan and add the onion, thyme and marjoram. Cook for 2 minutes then add the chard. Cook until all the moisture has evaporated. Finely chop this mixture and mix together with mashed potato. Add the remaining olive oil, the ricotta and Parmesan and season with salt and peppper. Set aside.Ìý

4. Roll out the pasta on a floured surface into a long sheet and cut out 12 discs with a round cutter. Take a teaspoon of the potato and chard filling and place in the middle of a disc. Spray with water and carefullyÌýbring the edges together to form a half-moon ravioli shape. Seal. Repeat until you have used all 12 discs.Ìý

5. Bring a large saucepan of salted water to the boil and add the peas, asparagus and pasta shapes. Cook until the pasta has risen to the top of the water and is floating for 1 minute.ÌýAdd a ladleful of the pasta water and the olive oil to a frying pan and transfer the pasta shapes, peas and asparagus with a slotted spoon to the pan. Cook together for 1 minute so the pasta and sauce becomes emulsified. Remove from the heat and stir through the butter.

6. Serve on hot plates with a shaving of black truffle.