Ravioli

1. 1

   Combine flour and 1/2 tsp salt in a large bowl. Add eggs and olive oil and mix until combined. Turn out onto a lightly floured surface and knead for 10 mins, until smooth and elastic. Wrap in plastic wrap and chill for 1 hour.

2. 2

   Cut pasta dough in 1/2. Roll out each 1/2 into a 12x24 inch rectangle. Keep 1 sheet covered with a clean damp tea towel to prevent it from drying out. Place teaspoonfuls of filling across uncovered sheet of dough, around 1 1/2 inches apart. Using a pastry brush, carefully brush around filling with cold water.

3. 3

   Carefully lay reserved sheet of dough over top. Working from the middle outwards, press down firmly around each mound of dough with the side of your hand, making sure there are no trapped pockets of air inside. Cut into raviolis, ensuring edges are sealed. Separate then place in a single layer on a wire cooling rack and let dry for 30 mins in a cool, dry place.

4. 4

   To cook, bring a large pot of salted water to a boil. Add ravioli and 1-2 tsp oil. Simmer for 4-5 mins. Drain. Divide between 4 warm serving plates. Season with black pepper. Drizzle a little olive oil over each ravioli and sprinkle with Parmesan and basil.

No additional tips available.