Ricotta & Basil Ravioli

Place the flour in a mixing bowl and make a well in the center. Pour the eggs into the center, then add the olive oil and salt. Mix the dough with your hands until well combined.

Add water gradually while kneading the dough with the palm of your hand. Knead until you have a smooth ball of pasta. Wrap the dough in cling film and let it rest for 10 minutes.

Mix all ingredients together until well combined and set aside until ready to use.

Prepare your pasta roller and use the widest setting to make flat pasta sheets.

Dust a board with flour, place your dough onto the board, and sprinkle more flour on top. Roll your dough thin enough to feed through the pasta roller. Cut wide strips to fit into the roller.

Feed each pasta sheet through the roller on the widest setting, then change to a smaller setting and feed each sheet through again. Dust the dough sheets as needed.

Change your roller to the final setting of your choice and feed each sheet through one last time.

To make the ravioli, place one sheet on the board. Place balls of filling along the length of the pasta sheet, leaving space between them.

Cover the filling with another pasta sheet. Gently press the top layer of dough around each filling ball. Use a dough cutter to cut ravioli rounds, ensuring a rim around each ravioli.

Pinch the sides of each ravioli closed. Use a fork to create grooves around the seams and poke three tiny holes in the top to let steam escape during cooking.

Bring a pot of water to a boil and add a little vegetable oil. Add ravioli in batches, cooking each for about 3 minutes until al dente. Remove and set aside without rinsing.

Heat a saucepan, add the cream and parmesan cheese, and stir until well combined. Season with salt and pepper to taste.

Heat a pan or wok, add a little olive oil blend, and sauté the ravioli in batches until golden brown.

Place a few sautéed ravioli into each pasta bowl, pour over some parmesan cream, and garnish with extra basil leaves.