Mix the rosemary with the flour, tip it onto the worktop, make a well in the top and crack the eggs into it. Gradual work the eggs and flour together to give a smooth dough. Leave to rest for 20 minutes. Bone the carp and steam. Put into a bowl and add the ricotta (to make it soft and creamy, with salt, pepper and oil to taste. Mix roughly with a fork. Roll the pasta out as thinly as possible (goose eggs make a more elastic dough than hen’s eggs). Cut out 6/8 centimetre square, put a mound of the filling on top and close to make tortelloni.
For the fondue
Bring the cream to a boil over a low heat, add the Caciotta cut into cubes, season with salt and pepper and stir with a whisk to give a smooth cream.
For the ragout
Demetra venison ragout is already very tasty and with a good consistency so it only needs to be simmered until quite thick.
Spoon the fondue into the centre of the plate and top with 3 cooked tortelloni, leaving a space in the middle for two spoonfuls of ragout. Grate black Norcia truffle on the tortelloni, if liked.