Mix together eggs, egg yolk and oil. Mix flour and salt together then put onto a clean work surface.

Continue kneading on a floured surface for at least 10 minutes until dough springs back when touched.

Wrap with cling film and leave to rest for at least 30 minutes.

Sweat your diced onions and minced garlic over a medium heat.

Once translucent add a pinch of nutmeg and your diced butternut squash.

Cover with an equal mixture of orange juice and water. Cook until butternut squash is soft and can be mashed with a folk.

Blitz the mixture, add the cream and season to taste.

Separate the yolks from the quails eggs. In a deep dish place a layer of smoked salt.

Make 12 indents in the salt and place the egg yolks carefully into them.

Cover all of them with smoked salt, wrap the container in cling film and place in the fridge overnight. The next day carefully remove the yolks and wash off any remaining salt.

Finely chop the spinach leaves and combine with the ricotta, parmesan and seasoning. Place in piping bag with round tip nozzle.

When ready to assemble the pasta, cut the dough into two halves. Roll both of them out using a pasta machine to the thinnest setting.

Place the first sheet on a work surface, pipe a ring of the ricotta mix and then place the egg yolk in the middle. Repeat until all egg yolks are used up. Using your finger dab water all around the ricotta mix.

Place the second sheet of pasta over the top and using your fingers make sure then are no air bubbles in the ravioli. The circle of water around the ricotta should seal the pasta.

Cut using a suitable sized round cutter. If need be, go around the edges again with water, make sure they are sealed before cooking (and all air is pushed out).

Cook in boiling salted water for approximately 3-4 minutes.