Step 1

Heat oil in large frying pan, add shallot; cook, stirring, until soft. Add garlic, prosciutto, pork and veal; cook, stirring, until browned.

Step 2

Add wine and stock; simmer, uncovered, until liquid is reduced by half. Stir in nuts and marjoram; season to taste. Remove from heat; stand 5 minutes. Stir in egg yolks; cool.

Step 3

To make ravioli, brush one pasta sheet lightly with beaten egg. Place teaspoons of filling, about 2.5cm (1 inch) apart, in two rows along the length of the pasta sheet. Top with second pasta sheet; smooth pasta over filling to remove air and enclose filling. Cut between filling into squares leaving 1cm (½ inch) border on each side; place on lightly floured tray. Repeat with two more pasta sheets.

Step 4

Drop ravioli into large saucepan of boiling water, return to the boil, simmer 2 minutes or until cooked through. Drain; return ravioli to pan to keep warm.

Step 5

Meanwhile, make burnt butter sauce. Heat butter in large frying pan over high heat until bubbling and starting to brown; add herbs. Cook 30 seconds then remove from heat; stir in juice.

Step 6

Toss burnt butter sauce through ravioli. Serve with flaked parmesan cheese, if you like.