Handmade Spinach and Ricotta Ravioli

To make the dough, pile the flour onto a worktop and make a well in the center. Pour two-thirds of the egg into the well and, using one finger, gradually mix the flour into the eggs in a circular motion. Add more beaten egg if it is too dry, until a dough forms. Lightly flour the worktop and kead the dough for 10 minutes until smooth and soft. Form into a ball, wrap in clingfilm and leave to rest for a minimum of 30 minutes (can leave overnight). Cut the dough in half. On a floured surface, roll one half out into a strip that is thin enough to fit through the pasta maker. Starting at the highest setting, roll one pasta strip through. Run the dough through again but this time at a lower setting & repeat this process until the dough is at the lowest setting. Place on a floured surface and repeat with the other half of the dough. Cut circles about 8cm in diameter, out of the dough (a can of tomatoes is about the right size).

To make the sauce, melt the butter in a frying pan. Add the sage and cook 1-2 minutes, then pour in the stock and cook 5 minutes. Add the cooked ravioli and 1 tablespoon of the cooking liquid. Stir for 2 minutes, then serve with extra Parmesan.