250g ricotta (Westcombe if possible - it’s a much drier cheese)
50g Parmesan, plus extra to serve
1 whole nutmeg
2 tablespoons olive oil, plus extra for serving
1 bunch basil (30g)
4 cloves garlic
1 x 400g tin cherry tomatoes
2 knobs unsalted butter
Fine semolina or rice flour, for dusting
In a large bowl add the ricotta, the zest of the lemon, the Parmesan (finely grated) and a good few scrapings of nutmeg. Season with a pinch of salt and freshly ground black pepper, mix again and set aside.
Roll your pasta dough out to the thinnest your machine allows you to, then roll it through once more and it will get it slightly thinner still. Lay the long sheets of pasta out on a flour-dusted surface and get yourself a small bowl or ramekin of cold water and a pastry brush.
Add teaspoons of the ricotta mixture to the pasta dough directly in the middle in a long line, approximately 3cm apart. Brush the edge of pasta closest to you, as well as the gaps between each ricotta ball with a little water, then pull the long side of pasta furthest from you toward you, pressing to seal on the samp pasta edge closest to you. Working from left to right, press the pasta around the ricotta balls down to seal, cupping your hands to make the movement easier and making sure that no air is trapped. Trim the long side of the pasta closest to you to neaten it up, and then cut in between the sealed ricotta balls with a ridged pasta cutter or a chef knife to create ravioli. Store the ravioli on a tray dusted in semolina or rice flour and continue the process until you’ve used all of the ricotta mixture and all of the pasta dough.
Bring a large pan of salted water to boil. Get a large frying pan on a medium heat and add the olive oil. Peel and finely slice the garlic and add to the pan. Stir and shake the garlic to stop it from burning, until just starting to go translucent but not golden. Finely chop the stalks of the basil, reserving the leaves for serving, and add to the pan. Cook for a couple of minutes until fragrant, then add the tinned tomatoes. Cook for around 5 minutes, or until everything has mellowed and the sauce is thick and bubbling. Season to taste with salt, freshly ground black pepper and olive oil.
Tip the sauce out of the pan and into a bowl and keep to one side for serving. Wipe it out, then place the frying pan back on the heat and add the butter. Place the ravioli into the boiling water, cooking them in batches, for around 2 minutes or until al dente.
Add the juice of the lemon to the butter in the frying pan and allow to sizzle, shaking the pan as it does so to emulsify it. Add the ravioli to the frying pan and shake to coat them all in the butter. Add a little finely grated Parmesan, a few basil leaves and remove from the heat. Plate and eat right away, serving with a drizzle of extra virgin olive oil and some Parmesan, if you like.