Add <quantity>400<unit>g</unit></quantity> of all-purpose flour to a working surface. Make a well in the center and add 2/3 of the <quantity>260<unit>g</unit></quantity> of egg yolks into it

Using a fork, incorporate the flour from the center until it starts to come together

Use a spatula and your hands to mix in the remaining flour until it is no longer sticky

Add the remaining egg yolk. Mix until homogeneous and knead the dough for 8m until it forms a taut ball

Cover the dough with cling film

Place in the refrigerator for 4h to relax

Remove the dough from the refrigerator and place on a floured surface. Sprinkle with more flour. The pasta dough is ready

Use a rolling pin to roll the dough to about <quantity>2<unit>mm</unit></quantity> to <quantity>3<unit>mm</unit></quantity> thick

Cut the pasta sheets into <quantity>5<unit>cm</unit></quantity> x <quantity>15<unit>cm</unit></quantity> rectangles

Add <quantity>1<unit>cup</unit></quantity> of ricotta, <quantity>1<unit>cup</unit></quantity> of mascarpone cheese and <quantity>½<unit>cup</unit></quantity> of grated parmesan cheese to a bowl

Season with ground black pepper and flaky salt to taste

Add <quantity>2<unit>tbsp</unit></quantity> of extra virgin olive oil and the zests of <quantity>1</quantity> lemon

Mix until combined

Transfer the mixture to a piping bag

Pipe the filling along the bottom of the pastry rectangle, leaving a <quantity>1<unit>cm</unit></quantity> space at the edge. Brush the sides around the filling with egg yolk

Align the edges of the sheet and fold it in half to join the top and bottom. Fold the sides to close and trim the edges. Be sure to tighten to remove any air pockets

Gently roll the pasta onto itself. Brush the inside of the roll with a little egg yolk to keep it in shape. The ricotta girella is ready

Cook in boiling salted water, choose your favorite sauce and enjoy!