Step 1

For the pasta dough, place the flour on a clean work surface and make a large well in the center

Step 2

Add the egg yolks, whole egg, salt, olive oil and water and carefully start to incorporate the flour without breaking the well

Step 3

Once most of the flour has been worked in, gather the dough together with your hands and knead for 8 to 10 minutes until it's smooth and supple

Step 4

Cover tightly with plastic wrap and refrigerate for at least an hour

Step 5

Meanwhile, for the filling, heat the olive oil in a large skillet over medium-high heat

Step 6

Add the ground beef and cook, breaking it up with a wooden spoon, until the beef is fully browned and crumbled into small pieces, about 5 minutes

Step 7

Add the onions and garlic and cook, stirring frequently, until the onions are translucent, 3 to 4 minutes

Step 8

Remove from the heat and let cool completely

Step 9

Meanwhile, for the jam, combine the pickles, tomatoes, sugar and vinegar in a medium pot

Step 10

Bring to a boil over high heat, then reduce to a simmer and cook until reduced and thick, 20 to 25 minutes

Step 11

Set aside

Step 12

While the jam simmers, make the croutons

Step 13

Heat the butter in a large skillet over medium heat, add the diced buns and fry, stirring occasionally, until evenly toasted

Step 14

Season with sesame seeds, paprika and garlic salt

Step 15

Set aside

Step 16

When the ground beef mixture is completely cooled, transfer it to a food processor and pulse until slightly homogenized, but not completely smooth

Step 17

Add the cheddar cheese, pulse a few more times, then season with salt and pepper

Step 18

Transfer the mixture to a pastry bag without a tip

Step 19

For the crispy potatoes, heat oil in a medium pot to 350°F and line a sheet tray with paper towels; set aside

Step 20

For the ravioli, bring a large pot of water to a boil

Step 21

Meanwhile, assemble the ravioli, working in batches and keeping the dough covered as you work so it doesn't dry out

Step 22

Roll the dough into thin, rectangular sheets

Step 23

Pipe approximately 2 tablespoons of the filling along half the of the sheets of pasta, being sure to leave enough room to cut out large ravioli

Step 24

(You should end up with 6 to 8 ravioli

Step 25

)   Using the back of a spoon, make a well in the filling and add an egg yolk to each well

Step 26

Carefully push the filling up around the yolk to help protect it during cooking

Step 27

Lightly brush water on the exposed areas of the pasta sheet and lay a second sheet on top

Step 28

Press around the filling to remove any air bubbles and seal well

Step 29

Using a cutter of your choice, cut out the ravioli

Step 30

Place the finished ravioli on a sheet tray lined with parchment and dusted with flour

Step 31

To cook the potatoes, drain them really well and pat dry, then fry in the hot oil until golden brown and crispy

Step 32

Transfer to the prepared sheet tray and season with salt

Step 33

When the pot of water boils, gently add the ravioli, in batches if needed, and boil until pasta is cooked through, 2 to 3 minutes

Step 34

To serve, place some jam in shallow bowls, top with a ravioli, some crispy potatoes and croutons and finish with a drizzle of extra-virgin olive oil