Ingredients

Serves 4

For the ravioli
1 basic pasta dough recipe
About 250g fresh ricotta
Pinch of nutmeg
Sea salt and freshly ground pepper
12 large eggs, preferably free range organic

For the sauce
About 100g butter
Small handful of parsley cress
Pecorino for grating

 

Method

Crumble the ricotta into a bowl and add a pinch of nutmeg and season with salt and a pinch of pepper. Use a fork to mix together.

As these ravioli are pretty rich you probably would only need 2-3 large ones per person.

Roll out a pasta sheet about 80cm in length if using one of the small models of pasta machine.

Fold the pasta in half lengthways over itself so it's half the length of the original sheet and then unfold it again so you have a fold that represents half of the sheet, this gives you the base and the top of the ravioli.

Roll the ricotta mix into little balls about half the size of golf balls and place them at even intervals (leave about 4-5cm between each ball) onto the bottom pasta sheet.

Once this is done use a pastry brush to dampen the pasta with a little water between the balls and then fold the other half of the pasta sheet over the balls to cover them.

Use your fingers to press the pasta down around the filling making sure you get rid of any air, as it will expand in the water and making your ravioli explode in the water.

Use a knife to cut in between the filling so you have the ravioli.

Bring a large pot of water to the bowl, season generously with salt.

Melt the butter in a large pan over a medium heat. Once the butter has melted ladle in little water from the pot, season with pepper and remove the pan from the heat.

Plunge the ravioli into the boiling water for about 30 seconds and then remove with a slotted spoon, add the ravioli to the pan and return the pan to a very gentle heat, shaking the ravioli in the pan so the sauce coats all the pasta.

Arrange the ravioli between the plates and drizzle any remaining sauce over the top and finish with freshly grated pecorino. Serve immediately.