The preparation

FOR THE PASTA: Make a well with the flour, add the eggs, extra virgin olive oil, and squid ink. Knead the dough, cover with plastic wrap, and let it rest for about half an hour.

FOR THE FILLING: Mix the ricotta with grated Mr. Moris tuna bottarga.

FOR THE FONDUE: Heat the cream over medium heat, gradually add the grated Parmesan, and saffron, and thicken for a few minutes.

Once all the bases are ready, roll out the rested dough, form circles, and fill them with the ricotta and tuna bottarga cream. Seal the pasta in the desired shape, cook in boiling water for 3-4 minutes, and then sauté in a pan with butter and thyme. Plate with the fondue and tuna bottarga shavings.