Ravioli con Ripieno alle Erbe

Herb-filled Ravioli

serves 4

300 g (10½ oz) plain (all-purpose) flour

3 eggs, beaten

3 tablespoons olive oil

250 g (9 oz/1 cup) ricotta cheese

2 tablespoons grated parmesan cheese

2 teaspoons snipped chives

1 tablespoon chopped flat-leaf (Italian) parsley

2 teaspoons chopped basil

1 teaspoon chopped lemon thyme or thyme

1 egg, beaten, extra

Sift the flour into a bowl and make a well in the centre. Gradually mix in the eggs and oil. Turn out onto a lightly floured surface and knead for 6 minutes, or until elastic. Cover with plastic wrap and leave for 30 minutes. To make the filling, mix the ricotta, parmesan and herbs. Season well.

Divide the dough into four portions and shape each into a log. Cover portions. Take one portion and flatten with a rolling pin. Roll out each portion as thinly as possible into rectangles, making 2 slightly larger and wider than the others.

Spread one of the smaller sheets out. Spoon 1 teaspoon of the filling at 5 cm (2 inch) intervals. Brush the egg between the filling along the cutting lines. Place a larger sheet on top. Press the two sheets together along the cutting lines. Cut the ravioli with a pastry cutter or knife. Transfer to a lightly floured baking tray. Repeat with the remaining sheets and filling. Cook the ravioli in a large saucepan of rapidly boiling water for 5–8 minutes and top with a sauce of your choice.