Place your flour in a large bowl and carve out a small well in the center to hold the eggs.

In a blender, blend 5 eggs with 1 cup carrot greens (the leafy parts of the carrots, not the stems).

Pour the green egg mixture into the well in the flour. Slowly combine with a fork or chopstick.

Once the dough is cohesive, dump the mixture onto a lightly floured work surface and knead for 5-10 minutes, or until the dough is elastic and smooth and springs back when pressed.

Wrap dough in cling film and transfer to fridge for at least 30 minutes to relax the gluten.

Meanwhile, separate 6-8 egg yolks (as many ravioli as you will make) and keep them in their half shell in the egg carton. Do not use an egg yolk if it breaks.

Make your ricotta filling by combining the ricotta, 1/3 cup parmesan, lemon juice, and salt. Transfer to a piping bag to prepare for filling pasta.

Once pasta is rested, cut into 4 pieces and place 3 pieces back in fridge, wrapped, while you roll out your first sheet.

To roll out each sheet, press dough into a flat, thin piece and lightly flour. Roll in a pasta maker on the 1 setting, then 3, 5, and finally 7. Lightly flour if need be before each roll. You will have a long, thin sheet of pasta. Cut the sheet in half if you need more room on your counter.

Repeat with each quarter of the pasta dough until you have a collection of thin pasta sheets. Keep your work surface lightly floured to prevent sticking.

Before starting your ravioli, slice and cook guanciale in a sauté pan on low-medium until rendered (golden and crispy). Turn off pan. Do not discard fat.

To shape each raviolo, pipe a ring of ricotta filling just larger than your egg yolk. Carefully place an egg yolk in the ring without breaking the yolk.

Place another sheet of pasta dough on top of your prepared ravioli, and lightly press around the edges of the cheese ring. To secure the dough and cut the ravioli, use a cookie cutter slightly larger than the cheese ring. Flip the ring over so the sharp side is up (be careful and don’t press down with your fingers). Press down lightly into the dough. Then, with a larger ring cutter, cut out your desired ravioli shape (1-2 inches larger than the smaller cutter).

When you have all 6-8 of your ravioli prepared, lightly flour a plate or counter and leave them to rest. Heat a large stock pot of water over high.

Once water is boiling, one at a time cook your ravioli for 2 minutes and transfer to a plate to serve.

Once ravioli is ready, take a large ladleful of pasta water and add to your lukewarm guanciale pan. Then, add your egg and parmesan mixture and whisk to combine into a silky sauce.