Ingredients

• 225g/8oz plain or '00' flour
• plus extra for dusting
• 2 free-range eggs
• 2 free-range egg yolks
• 1 tbsp olive oil
• 2 pinches salt
• 200g/7oz baby spinach
• wilted in a pan and chopped
• 150g/5½oz soft goats' cheese
• crumbled
• salt and freshly ground black pepper
• 1 free-range egg
• beaten
• 100g/3½oz unsalted butter
• 1 shallot
• finely chopped
• 10 sage leaves
• chopped
• ½ clove garlic
• chopped
• few sprigs parsley
• chopped
• 4 tomatoes
• skinned
• deseeded and finely chopped

Directions

• To prepare the pasta dough
• place the flour
• whole eggs
• yolks
• oil and salt in a large bowl and
• using your hands
• knead until you have a firm dough. Cover with clingfilm and place in the fridge for at least 5 hours.
• Meanwhile
• make the filling. Mix the chopped spinach with the goats' cheese
• then season with salt and freshly ground black pepper and leave to one side.
• Next make the ravioli. When the dough has rested
• put the dough through a pasta machine until you have two large flat rectangular shapes
• approximately 60cm/24 inches long. Keep dusting with flour so the dough doesn't stick.
• Place teaspoons of the spinach and goats' cheese mixture on the dough roughly 4cm/1½ inches apart. Glaze in between each spoon of filling with the beaten egg
• then place the second pasta sheet on top. Press along the edges of each spoon of filling with your fingers. Using a pastry wheel
• cut into squares to create a ravioli shape.
• To cook
• simply place the ravioli in boiling salted water for 2 minutes. Remove with a slotted spoon and keep warm.
• For the sauce
• heat the butter in a frying pan
• and when it starts to froth and turn golden brown
• add the shallot
• sage
• garlic
• parsley and tomatoes. Cook for a minute or two and serve at once with the cooked ravioli.