Caprese Ravioli

To make the pasta dough, pour the flour out onto a clean work surface and create a well in the centre. Add the eggs and, using a fork, beat the eggs together. Slowly incorporate the flour into the centre of the well until you have a thick paste. Bring the walls of flour into the paste and knead until you have a smooth, springy dough. Wrap in cling film, or cover with an upturned bowl and rest for 30 mins.

Roll out the rested pasta using a pasta roller or a stand mixer attachment. Pass one-third of the dough through the widest setting, and keep working your way down until you have landed on the second thinnest setting. Cut the pasta sheets into 7x7cm squares and cover with a damp towel. Repeat until all the pasta is rolled out.

For the filling, coarsely grate the mozzarella into a bowl then add the burrata and mix to combine. To make the ravs, take a square of pasta and spoon 3 tsp of the burrata mix into the middle. Lightly brush the border of the pasta with water and carefully lower another square over the top, covering the cheese.

Carefully press your way around the filling, removing as much air as you can from the ravioli. Once it is mostly sealed, scoop up off the bench and press firmly around the edges to make sure the pasta is very sealed. You can trim the rav into any shape you like now, a fluted cutter is nice, cut into a heart, a star or leave as a square, up to you. Pop onto a semolina lined tray and repeat with the remaining ingredients, make a couple of extra if you can just in case any burst!

Now, make the speedy tomato sauce. Thinly slice the garlic cloves and add to a cold saucepan with 4 tbsp of olive oil. Set over a low heat and allow to slowly warm up, infusing the oil with the garlic flavour. Once the garlic smell is filling the room, tip in the tomatoes and season with salt. Cook for 3-4 mins until the raw taste has gone. We don’t want to cook this sauce too long, we want it to be bright and fresh.

Cook the ravioli in salted, boiling water for 1-2 mins and transfer to the tomato sauce. Toss gently to coat and divide between plates. Top with extra Parmesan, basil leaves and a drizzle of pesto.