Three-Cheese Ravioli

Three-Cheese Ravioli Ingredients - 600g (21 oz) 00 flour - 6 eggs (for the pasta dough) 2 eggs (for the filling) - olive oil - 380g (13.4 oz) ricotta cheese - 220g (7.8 oz) fontina cheese, small diced - 125g (4.4 oz) Parmesan cheese, finely grated - 1/4 tsp nutmeg, finely grated - 2 cans diced tomatoes - 3 cloves garlic, finely diced - 1/2 tsp chilli flakes - basil, to serve - salt and pepper, to taste Method: 1. Pour the flour onto a work surface and make a well in the centre. Add 6 eggs, a pinch of salt, and a teaspoon of olive oil. Mix with a fork until the dough begins to come together, then knead by hand for 10-12 minutes until smooth. Cover and let it rest for 1 hour at room temperature. 2. Mix together the ricotta, diced fontina, Parmesan, 2 eggs, nutmeg, and a generous pinch of salt and pepper. 3. Roll the pasta dough into a large sheet about thick. You can also use a pasta roller, aiming for long strips about 15cm (6 inches) wide.