Make the pasta dough by forming a well with the flour, then add the eggs and olive oil in the center. Mix well and knead until smooth. Shape into a ball, wrap in plastic wrap, and let rest for at least 30 minutes.

Roll out the pasta dough into thin sheets and cut out circles. Place a ring of ricotta on each circle, put an egg yolk in the center, then cover with another pasta circle and seal the edges well.

While bringing a pot of water to a boil, prepare the sauce. Clean and slice the mushrooms, then cook them in a skillet with a little olive oil (you can add a small piece of bouillon cube for extra flavor if you like). In another skillet, cook the speck until crispy.