Place the 300 g of 00 flour on a clean work surface and make a wide well in the center.

Crack the 3 eggs into the well and beat them with a fork, gradually incorporating the surrounding flour.

Knead the dough for 5 to 10 minutes until smooth and elastic.

Wrap the dough tightly in plastic wrap and refrigerate it for 60 minutes.

Bring a large pot of salted water to a boil while the dough rests.

Cut the 200 g of broccoli into florets and blanch them in the boiling salted water for 5 minutes.

Transfer the blanched broccoli immediately into a bowl of ice water to stop the cooking and preserve its green color.

Drain the chilled broccoli thoroughly and place it in the blender.

Add the 100 g fresh goat cheese, lemon juice, and olive oil to the broccoli.

Blend the broccoli mixture until completely smooth and transfer the filling to a bowl.

Roll the rested dough into thin pasta sheets, about 1 mm thick, using a rolling pin.

Cut the pasta sheets into 6 equal ravioli portions using a ravioli cutter.

Spoon a portion of broccoli and goat cheese filling onto the center of each pasta portion, leaving a border around the edge.

Make a small well in each portion of filling and place 1 egg yolk into each well.

Brush the pasta edges lightly with water and cover each filling mound with another pasta portion.

Press around each mound to remove air and seal the ravioli securely, then trim the edges.

Bring fresh salted water to a gentle simmer and cook the ravioli for 5 minutes.

Melt the 30 g butter in a large skillet over medium heat.

Add a splash of pasta cooking water to the melted butter and stir until the sauce emulsifies.

Stir fresh mint leaves into the butter sauce and remove the skillet from the heat.

Add the 30 g Parmesan cheese to the sauce and stir until it melts into a creamy coating.

Transfer the cooked ravioli directly into the sauce and gently coat them for 2 minutes.

Serve the ravioli immediately so the egg yolks remain soft and runny.