Mix the flour and the eggs in two equal parts. One part is for the yellow pasta and the other part is for the colored pasta. Pour the flour onto a shelf or workbench and make a dimple in the middle. Leave a few tablespoons of flour separately, and use if the dough is too wet.

Put the eggs and snuf salt and drip olive oil into the dimple. Mix the eggs a little and then work the flour through the eggs. Knead into a dough, add some flour if the dough is too moist, and divide in half. Roll it out with a rolling pin or pasta machine into a thin rag. Roll out the colored paste slightly thinner.

Blanch the wild garlic in a pan with salted water and then put it over in a sieve. Squeeze all the moisture out of the tie look and cut it into fine strips. Then mix all the ingredients into an fluffy mixture. Put into a piping bag.

Melt the butter over low heat and add the sage leaves. Leave on a soft heat for 10 minutes. The butter should not brown. Keep warm for use.

Place the paste pasta dough on a floured surface. With a knurled wheel cut the colored paste into long bars. Spray the strips lightly with water from a plant syringe. Then stick the bars diagonally on the yellow paste. Roll with a rolling pin to press the pasta well.

With the knurled wheel cut square 10 cm slices from the paste. Pipe the ricotta mixture into a ring on each square. Put an egg yolk in the middle. Pipe the ricotta mixture into a pyramid shape over the egg yolk, so that the yolk can no longer be seen. Brush the dough next to the filling with egg white. Place another square dough on the filling and press gently with a ring. Cut the square with the knurley wheel. Place the raviolis on a floured plane.

Boil a pan of water with salt and let the raviolis slide in. Cook for about 5 minutes and present with the sauce. Grate some ricotta salata over it.