Here's a simple and very tasty filling for the ravioli pasta.

For the filling:
225g/8oz Ricotta
1-2 cloves garlic, crushed
Salt and black pepper
50g/2oz Parmesan cheese, grated
1 egg yolk

For the sauce:
Butter
Juice of one lemon
Sage
Salt and pepper
Parmesan

Once your pasta has been divided up into squares/circles make your filling.
Mix the Ricotta with the garlic, seasoning, Parmesan and egg yolk.
Sit a teaspoon of the cheese filling in the centre of your pasta circle.
Put another circle on top.
(To help the pasta stick together, dip your finger into cold water and run it round the edge of the pasta).
Repeat this process until all your pasta shapes have been filled.

Put the ravioli into boiling water. Cook for around 5 minutes or until the pasta rises to the surface. Remove with a slotted spoon and drain in a colander.

For the sauce: Melt about 4oz/110g butter over a low heat in a pan. Then add the lemon juice, sage and seasoning. Add the Parmesan. Pour over the plated ravioli.
If you prefer you can omit the Parmesan from the sauce and just scatter it over the finished dish for a lighter version.

Serves 4

If you want the recipe for the fresh pasta dough, click here.

For more great Cooks Around Town recipes and videos, click here.