Ricotta, chives and a yolk.
Blanch a very thin sheet of pasta for 30 seconds and spread a thin layer of the filling of your choice.
Roll tightly and pop in the fridge for at least an hour.
Cut ~25mm/1 inch slices and bake in a 500°F oven 10-15 min.
Drop a yolk on top at place back in the oven for a minute or two, then serve.
