Herb and ricotta ravioli with buttered leeks recipe
 Homemade pasta tastes so fresh and delicious that it’s worth getting the pasta machine out for! 350g/12oz ‘00’ flour50g/1¾oz fine semolina, plus extra for dusting2 free-range eggs4 free-range egg yolkssalt40g/1½ oz freshly grated Parmesan, to serve (optional) 350g/12oz ‘00’ flour 50g/1¾oz fine semolina, plus extra for dusting 2 free-range eggs 4 free-range egg yolks salt 40g/1½ oz freshly grated Parmesan, to serve (optional) 375g/13oz ricotta75g/2¾oz freshly grated Parmesan1 tsp fresh basil, marjoram or flatleaf parsley, chopped1 free-range egg 1 free-range egg yolk60ml/4 tbsp double creamsalt and freshly ground black pepper 375g/13oz ricotta 75g/2¾oz freshly grated Parmesan 1 tsp fresh basil, marjoram or flatleaf parsley, chopped 1 free-range egg 1 free-range egg yolk 60ml/4 tbsp double cream salt and freshly ground black pepper 2 tbsp olive oil50g/1¾oz unsalted butter2 leeks, trimmed and sliced1/4 tsp fresh nutmeg, grated 2 tbsp olive oil 50g/1¾oz unsalted butter 2 leeks, trimmed and sliced 1/4 tsp fresh nutmeg, grated Method To make the pasta dough, blend all of the ingredients in a food processor to bring together. Remove from the processor and knead well on a surface lightly dusted with semolina for at least 5 minutes. Bring into a ball and wrap tightly in cling film. Chill the dough in the fridge for at least 30 minutes.To make the filling, mix the ricotta, Parmesan and herbs together in a large bowl. Transfer half of this mixture to a food processor and blend with the egg and egg yolk. Mix in the cream. Mix the creamy ricotta mixture with the rest of the ricotta mixture in a large bowl. Season with salt and pepper and set aside.Roll the pasta thinly into sheets using a pasta machine, or a rolling pin on a surface lightly dusted with semolina. Spoon 2 teaspoons of the ricotta filling onto a pasta sheet and lay another sheet on top. Press down well, avoiding any air pockets. Cut into 6–7cm/2½–2¾in ravioli squares and dust with some semolina to avoid sticking.To make the leeks, heat the oil and butter in a frying pan and fry the leeks for around 15 minutes, or until softened but without colour. Add the nutmeg.Cook the ravioli in a saucepan of boiling salted water for a 2–3 minutes. Serve the ravioli with the leeks and grate over more Parmesan, if using. To make the pasta dough, blend all of the ingredients in a food processor to bring together. Remove from the processor and knead well on a surface lightly dusted with semolina for at least 5 minutes. Bring into a ball and wrap tightly in cling film. To make the pasta dough, blend all of the ingredients in a food processor to bring together. Remove from the processor and knead well on a surface lightly dusted with semolina for at least 5 minutes. Bring into a ball and wrap tightly in cling film. Chill the dough in the fridge for at least 30 minutes. Chill the dough in the fridge for at least 30 minutes. To make the filling, mix the ricotta, Parmesan and herbs together in a large bowl. To make the filling, mix the ricotta, Parmesan and herbs together in a large bowl. Transfer half of this mixture to a food processor and blend with the egg and egg yolk. Mix in the cream. Transfer half of this mixture to a food processor and blend with the egg and egg yolk. Mix in the cream. Mix the creamy ricotta mixture with the rest of the ricotta mixture in a large bowl. Season with salt and pepper and set aside. Mix the creamy ricotta mixture with the rest of the ricotta mixture in a large bowl. Season with salt and pepper and set aside. Roll the pasta thinly into sheets using a pasta machine, or a rolling pin on a surface lightly dusted with semolina. Roll the pasta thinly into sheets using a pasta machine, or a rolling pin on a surface lightly dusted with semolina. Spoon 2 teaspoons of the ricotta filling onto a pasta sheet and lay another sheet on top. Press down well, avoiding any air pockets. Cut into 6–7cm/2½–2¾in ravioli squares and dust with some semolina to avoid sticking. Spoon 2 teaspoons of the ricotta filling onto a pasta sheet and lay another sheet on top. Press down well, avoiding any air pockets. Cut into 6–7cm/2½–2¾in ravioli squares and dust with some semolina to avoid sticking. To make the leeks, heat the oil and butter in a frying pan and fry the leeks for around 15 minutes, or until softened but without colour. Add the nutmeg. To make the leeks, heat the oil and butter in a frying pan and fry the leeks for around 15 minutes, or until softened but without colour. Add the nutmeg. Cook the ravioli in a saucepan of boiling salted water for a 2–3 minutes. Cook the ravioli in a saucepan of boiling salted water for a 2–3 minutes. Serve the ravioli with the leeks and grate over more Parmesan, if using. Serve the ravioli with the leeks and grate over more Parmesan, if using.