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• Pasta: Make a fountain with the flour. Insert one whole egg and 2 egg yolks, as well as a pinch of salt. Knead gently, avoiding the appearance of lumps. Form a smooth and even mixture, then leave in the fridge for at least 2 hours wrapped in clear cling film. 
• Artichoke broth: Pour 2 cm of cold water into a saucepan. Add the chopped onion and carrot and then place it on the stove. When it begins to boil, add the celery and the peeled artichoke. Stir it gently and then leave to simmer until the water has fully evaporated. Wait until the vegetables have caramelised (nut-brown colour) at the bottom of the saucepan and then add 2 litres of water and ice. Bring to the boil without stirring, then add the two peppercorns and a bay leaf. Let this simmer for at least 30/40 minutes. When you turn off the stove, all of the vegetables will fall to the bottom and you will have a clear broth that you can use. 
• Ravioli filling: melt 250g of Gruyère in a bain-marie with 40g of milk. Stir with the electric beaters until you have a thick cream. Set this aside at room temperature and allow it to thicken. 
• Speck: Slice the speck finely, then place it on kitchen paper and dry it out in the microwave at 800 W for 2 minutes. Repeat as necessary. Take the pasta out of the fridge and roll it out with a rolling pin on a flat, flour-covered surface or using a pasta sheet. Use a cookie cutter with a diameter of 4.5 cm to make discs. Use a teaspoon to place the right amount of Gruyère filling in the centre of the disc (save some of the cream for garnishing the ravioli); wet the edges of the disc with water, then place another disc on top and make the sides stick perfectly by pressing lightly with the fingers. You will then have a raviolo. 

Plating:
Cook the ravioli in some of the artichoke broth. Pour the remainder of the warm broth into a bowl. Spread the cream on the ravioli and place the toasted speck, a few drops of olive oil and a crushed pepper.