Ingredients:
400g 00 pasta flour
4 large free-range eggs
1 tbsp extra virgin olive oil
250g ricotta cheese
3 tbsp green pesto
60g parmesan cheese, grated
75g butter
Salt and pepper
Method:
Pour the flour out onto a clean work surface and make a well in the middle of the flour.
Add in the eggs and olive oil, using a fork stir together until a dough forms, then start to knead and stretch until the dough becomes smooth.
Rest the dough for 20 minutes in the fridge while you set up your pasta machine.
Divide the dough into four equal portions.
Roll the dough through setting number 1, fold in half and repeat 10 times, this will condition the dough before you then run through all the numbers to get a nice thin pasta.
Cut the pasta sheets in half.
Place a teaspoon of filling every 10cm in the middle, then brush around the edges with water.
Lay the other half of the pasta dough on top of the filling, using a pastry cutter cut out the ravioli.
Run your fingers around the pasta to make sure the filling is tight inside the dough to prevent leakage when cooking.
Repeat the process until you have made all your pasta parcels.
Bring a large pan of water up to the boil and add a tablespoon of salt.
Add the pasta once the water is boiling and cook for 3-4 minutes
Meanwhile heat the butter in a non-stick pan, as the butter melts scoop off some of the foamy water from the pasta and add to the butter as it’s full of starch and will make the butter creamy when you add the pasta in.
When the pasta is cooked use a pasta spoon to transfer straight into the butter sauce.
Stir together and season with a little salt, pepper and grated parmesan cheese.
Finish the pasta with a few fresh herbs from the garden such as parsley, basil and sage.
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