1. In a frying pan, sweat the onions and shallots until very tender. Remove from heat.
2. In another frying pan, sauté the spinach and garlic clove until tender. Allow to cool before chopping and draining of excess liquids.
3. In a bowl, stir together the onion mixture and spinach mixture, add the chopped hazelnuts, ricotta, lemon zest, nutmeg, parmesan and Aleppo chili. Salt and pepper to taste.
4. Roll out of the pasta dough until it has a thickness of half a millimetre.
5. Using a pastry bag, pipe the ravioli filling into a circle and place one egg yolk into the middle. Carefully top it with another piece of pasta dough (careful not to burst the egg yolk) and seal the edges with a touch of water. Keep the prepared pastas in the fridge until ready to cook.
6. In another frying pan, heat olive oil with the fresh thyme and mushrooms until heated through.
7. Bring a large pot of salted water to a boil, and cook the ravioli for 2 minutes.
8. Immediately and carefully, toss them with the black truffle butter to coat.

Serve the ravioli in a warmed deep-set plate with the chanterelle mushrooms, a mirror of parsley coulis and the milk and parmesan emulsion.