Great Italian Chefs

Step 1

Begin by making the pasta dough for the ravioli. Mix together the eggs, flour and a pinch of salt in a large bowl. Add a little warm water, stirring in a small spoonful at a time until the mixture comes together to form a smooth dough (take care not to add too much water)

Step 2

Bring the dough together to form a ball and wrap tightly in cling film. Transfer to the fridge and leave to rest for at least 1 hour

Step 3

Meanwhile, prepare the filling. Blanch the herbs in boiling water, then drain and mix with a little melted butter. Finely chop and mix with the remaining ingredients. Set aside in the fridge

Step 4

Remove the rested dough from the fridge and roll out into two long, thin sheet using a pasta machine

Step 5

Spoon small mounds of filling down the length of one of the sheets, leaving a 4cm gap between each one. Fold the sheet over the filling, smoothing out any air. Use a pasta cutting wheel to cut out each ravioli and check the edges, using a little water to seal if required. Repeat until all of the filling and pasta is used up

Step 6

Bring a large pan of salted water to the boil, then add the ravioli and cook for 2–3 minutes. Drain carefully, then transfer to a frying pan with a little melted butter and cook for a further 2–3 minutes until tender and golden

Step 7

To serve, divide the cooked ravioli evenly between plates and sprinkle over a generous serving of freshly grated Parmesan