Begin by making the pasta dough. Sieve the flour and salt together into a bowl and make a well in the centre. Mix in both the egg yolks and whole eggs until it begins to come together as a dough, then transfer to a clean work surface

Knead the dough for 5–10 minutes until smooth and elastic. Roll into a ball, wrap in cling film and place in the fridge to rest for 1 hour

Meanwhile, make the chicken ravioli filling. Add the oil to a pan and place over a medium heat. Sauté the garlic and chilli in the oil for a few minutes to infuse the oil, then remove from the pan and discard

Place the chicken skin-side down in the infused oil and cook for a few minutes, turning regularly until golden brown all over. Add the diced spring onions, celery, carrot and mushrooms and continue to cook for another 5 minutes

Deglaze the pan with the white wine, then add the chopped tomatoes and some seasoning. Cook for 20–30 minutes, until the chicken is tender and the vegetables have softened in the liquid. Measure out 3 tablespoons of the cooking liquid from the pan and set aside, straining the rest through a fine sieve to leave the chicken and vegetables

Pass the chicken and vegetables through a meat mincer twice to create a coarse paste or, alternatively, blitz in a food processor until chunky. Stir in the reserved cooking liquid to loosen the mixture slightly then transfer to a piping bag. Store the filling at room temperature until required

Remove the pasta dough from the fridge and measure out a third – the remaining dough can be frozen to be used at a later date. Flatten it slightly in your hands and pass through a pasta machine on the thickest setting, passing the dough back through and reducing the thickness until the dough is 0.5mm thick

Using a teaspoon, spoon evenly spaced dots of the chicken filling across one half of the pasta sheet. Lightly egg wash around the filling with the extra beaten egg and fold over the other half of the pasta sheet to cover the filling, gently pushing out any air and pressing down firmly to seal

Cut out 7–8cm squares around the filling using a fluted pasta cutter. Fold in the top and bottom edges of the squares to form neat parcels, then place the ravioli on a lightly floured tray and rest in the fridge for 30 minutes, or until needed

For the cavolo nero sauce, bring a pan of salted water to the boil and blanch the leaves for 3 minutes. Reserve 2 tablespoons of the cooking water and set aside, draining the leaves

In a separate pan, add the oil and place over a medium heat. Sauté the garlic and chilli in the oil for a few minutes to infuse, then add the blanched cavolo nero and continue cooking for a few minutes

Remove the garlic and chilli from the pan and transfer the leaves to a blender with the reserved cooking water. Blitz together to create a smooth, dark green sauce, season generously to taste and keep warm until required

For the mushroom sauce, add the oil to a pan over a medium heat and sauté the garlic for a few minutes to infuse. Remove the garlic from the pan and add the girolles. Stir in the herb sprigs and season with a little salt before adding the stock. Allow to simmer, then reduce the heat and keep warm until required

To cook the ravioli, bring a pan of salted water to the boil and add a dash of olive oil. Carefully drop in the ravioli and cook for 2–3 minutes. Meanwhile, remove the sprigs of herbs from the mushroom sauce pan, straining through a sieve if required

Drain the ravioli and transfer to the pan with the mushrooms. Quickly stir to coat in the sauce then mix through a final drizzle of extra virgin olive oil

To serve, spoon lines of the cavolo nero sauce across each plate and divide the ravioli and mushrooms between them. Drizzle over the remaining mushroom sauce, season generously with black pepper and finish with small spoonfuls of the burrata garnished with sprigs of fresh rosemary and oregano