- 400g (13oz) plain flour
- 2tsp salt
- 4 large eggs, lightly beaten
- Place the flour and salt in a food processor. With the processor running, add the eggs and continue to process for 1 minute, or until the dough comes together in clumps. You may need to add 1-2 tsp of water, but it should not feel sticky.
- Knead the dough for about 5 minutes (lightly flour the work surface if the dough starts to stick), or until the dough is smooth. Wrap in cling film and allow to rest at room temperature for around an hour.
- Divide the dough into 3 pieces and press each one as flat as you can with your hand. Lightly flour the work surface and use a rolling pin to roll out each piece of dough as thinly as possible, keeping the remaining pieces covered in cling film. Repeat the rolling process with the remainder of the dough.
- To make the ravioli, cut the pasta into 5-7cm (2-2¾in) circles or squares, and place a spoonful of your desired filling (see Tips for suggestions) in the centre. Brush the edges with a little water (or beaten egg), then cover with another piece of dough and seal the edges well.
- Place the ravioli on a tray that has been dusted with flour, and chill until ready to cook. These fresh ravioli will only take 2-3 minutes to cook in a pan of boiling salted water.
Mushroom ravioli - soak 30G (1oz) dried porcini mushrooms in warm water for 20 minutes, then drain and roughly chop. Sauté 2 chopped shallots, 1 crushed clove garlic, 450g (14oz) chopped mushrooms and the porcini mushrooms over a medium heat for about 10 minutes, or until all the liquid has evaporated. Stir in 50g (1¾oz) fresh breadcrumbs, 50g (1¾oz) grated parmesan, 2 eggs and 2tbsp chopped flat-leaf parsley. Season to taste.
Spinach and ricotta ravioli - Rinse 450g (14oz) spinach, shake off most of the water and cook in a covered saucepan for about 5 minutes, until softened. Drain the spinach with 250g (8oz) ricotta and 1 egg. Season with nutmeg, salt and freshly ground pepper.
Beetroot and chive ravioli - Steam or boil 2 large beetroots until soft, then peel and quarter them, drizzle with oil and roast in an oven to 180°C (gas mark 4) for about 30 minutes. In a food processor, blend the beetroot with 30g (1oz) grated parmesan, 2tbsp sour cream and 2tbsp chopped chives. Season to taste.
Butternut squash and pine nut raviloli - Roast 500g (1lb) peeled butternut squash until soft. Toast 100g (3½in) pine nuts in a dry frying pan. Pulse the squash and pine nuts with 1 clove crushed garlic and 50g (1¾oz) grated parmesan in a food processor, until coarsely chopped. Season to taste.