Pasta Dough

Turn the flour onto the bench. Make a well in the middle and add the whisked eggs into the well.

Slowly incorporate the flour, using your hands and bring the dough together. Wrap in a clean tea towel and rest for 20 minutes.

After 20 minutes, work the dough with your hands for about 5 to 10 minutes. Work it into a rectangular shape using a little extra flour.

Open the pasta machine to the biggest setting and put the dough through.

Fold the dough into 3 after each turn and then turn the dough 90 degrees and repeat the process.

Roll the dough to about 2mm thick.

Ravioli Filling

Saute the red onion and mushroom in a frying pan with some olive oil.

Add a pinch each of parsley, dill and the verjuice. Leave to simmer and reduce the mushrooms in the pan until almost dry.

Finely chop the mushroom mixture and let it cool.

Once cool, add an equal part of ricotta to the mushroom mixture (approximately 200gm) and lightly mix through with a handful of parmesan cheese, a pinch of pepper, somemore parsley and dill.

Cut the pasta in half and lay out flat. Place 4 individual tablespoons of mixture along the pasta with an inch between them.

Very lightly coat the pasta around the mushroom mixture with water. This helps the pasta sheets to bond when closing the ravioli.

Lay the other half of the pasta over the top of the mixture and lightly shape each individual ravioli. Cut the pasta in between each ravioli and press the edges together, making sure the pasta doesn’t break open.

Boil approximately 3 litres of water, add a pinch of salt and drop the ravioli in 2 at a time. Once the pasta is cooked through (should take 2-3 minutes) take the ravioli out of the water and add to the sauce.

Red Wine Sauce

In a hot pan, pour in the red wine and add a pinch of salt and pepper. As it evaporates, add the butter and turn down the heat, allowing the butter to slowly melt through the wine. Add a pinch of dill and parsley.