Herb and ricotta ravioli with buttered leeks

1. 1

   To make the pasta dough, blend all of the ingredients in a food processor to bring together. Remove from the processor and knead well on a surface lightly dusted with semolina for at least 5 minutes. Bring into a ball and wrap tightly in cling film.

2. 2

   Chill the dough in the fridge for at least 30 minutes.

3. 3

   To make the filling, mix the ricotta, Parmesan and herbs together in a large bowl.

4. 4

   Transfer half of this mixture to a food processor and blend with the egg and egg yolk. Mix in the cream.

5. 5

   Mix the creamy ricotta mixture with the rest of the ricotta mixture in a large bowl. Season with salt and pepper and set aside.

6. 6

   Roll the pasta thinly into sheets using a pasta machine, or a rolling pin on a surface lightly dusted with semolina.

7. 7

   Spoon 2 teaspoons of the ricotta filling onto a pasta sheet and lay another sheet on top. Press down well, avoiding any air pockets. Cut into 6-7cm/2½-2¾in ravioli squares and dust with some semolina to avoid sticking.

8. 8

   To make the leeks, heat the oil and butter in a frying pan and fry the leeks for around 15 minutes, or until softened but without colour. Add the nutmeg.

9. 9

   Cook the ravioli in a saucepan of boiling salted water for a 2-3 minutes.

10. 10

    Serve the ravioli with the leeks and grate over more Parmesan, if using.

1 serving ≈ 300 g

Nutrition values are estimates. - means data is unavailable.