Directions

1. Weigh out 180 g of 00 flour and 20g of semolina flour

2. Make mound of flour on work surface and make a well with the egg

3. Crack 2 wholes eggs into well

4. Gently mix egg mixture and slowly incorporate flour

5. Once incorporated, knead for 15 minutes

6. Cover in cling and place in fridge for 1 hour

Meanwhile move on to other elements

1. Place spinach in a pot of boiling water for 2 minutes

2. Remove from water, drain and press with a paper towel

3. The spinach will still be quite wet, that’s okay finely chop and add to a mixing bowl along with the ricotta, lemon juice and zest, pepper, ground nutmeg and salt

4. If you don’t have a piping bag, use a ziplock bag by folding it diagonally and using sticky tape to secure it

5. Fill the bag with the ricotta filling and set aside in the fridge

6. The herbs that are going to be laminated in the pasta need to be de-stemmed and inspected so that only the smaller and thinner ones are used. If they are too thick they can break through the pasta.

7. Fill a large pot with water, add salt and bring to a gentle boil

8. Remove pasta dough ball from fridge and cut in half

9. Roll out dough with a rolling pin and pass it though a pasta machine until it’s at its lowest setting. Repeat with the other dough ball.

10. Lay out both sheets of pasta and arrange the herbs onto one in a nice pattern

11. Place other sheet of pasta on top and gently roll over with a rolling pin

12. Change pasta machine settings to 4 notches from the thinnest and work sheet through

13. After it has gone through once, cut sheet in half. One will be the top and the other will be the bottom

14. Work both through the machine again until you get to the thinnest setting

15. Break 6 eggs into a bowl making sure that the yolks don’t break

16. Cut tip off piping bag and pipe 6 circles along one of the sheets.

17. It helps to start at each end and work towards the middle so that you have even spacing

18. Using a egg wash brush gently dip into bowl of eggs, utilising the whites to create a wash around each of the ricotta circles. You can use a finger if you don’t have a brush.

19. Gently pick up each egg yolk, leaving the whites to drain back into the bowl through your fingers and place into each of the ricotta circles

20. Cover bowl of egg whites with cling film and put in fridge for an omelette tomorrow morning

21. Gently place second sheet of pasta over the one with the filling, and press down to ensure sheet has attached

22. Cut out each ravioli with a cookie cutter and place on well dusted tray

23. Without crowding the pot of boiling water cook the ravioli for 3 minutes each or until your liking

24. Finish with a drizzle of olive and parmesan