Adapted from Thyme and Envy
Put the flour in a large bowl and add the eggs and salt. Mix with until you have a dough and then knead until there is no flour left in the bowl.
Turn the dough out and knead until the dough is smooth then shape into a ball and cover in plastic film. Leave to rest in the fridge for 30 minutes.
Make the filling by thoroughly mixing all of the ingredients, then cover and refrigerate.
When the dough is ready, flour a work surface and divide dough in to 4 piece, roll the dough as thin as possible.
Cut the pasta sheet into two equal pieces, a line of teaspoons of filling at regular intervals. Please one half of the dough over the half with the filling and push down gently to remove any air and seal the ravioli.
Cut out the individual pieces using a knife or a pastry wheel then repeat until you have used all the dough.
Put the finished ravioli on a sheet and leave to dry for 30 minutes.
To cook: Boil salted water, once boiling add the ravioli and cook for 4 minutes then drain and toss with sauce of your choice.
Servings 0