PASTA

1. Put flour, eggs and yolks and large pinch of salt in a bowl.

2. Gradually form a dough, knead for 6-8 minutes until the dough is smooth and stretchy.

3. Wrap dough tightly in clingfilm and put in fridge for 30 mins.

4. Roll out in a pasta machine, working it to the thinnest setting.

5. Lay one length of pasta on a floured work surface and cut into circles and place a teaspoon of cooled filling in the centre of each circle. Brush edges of circles with water and place another circle of pasta on top and fork around the edges so filling won’t leak out.

6. When ready, bring a pan of salted water to the boil and cook the ravioli for about 4 minutes.

CHEESE FILLING

1. Put the spinach and chopped garlic into a large dry frying pan and cook the spinach until completely wilted. Drain and press out as much liquid as possible until dry.

2. Finely chop the spinach and transfer to a bowl together with the Slipcote and Twineham Grange cheeses and lemon zest. Season to taste with grated nutmeg, salt and plenty of black pepper.

SAGE SAUCE

1. Melt the butter in a frying pan.

2. Add the finely chopped sage leaves and cook on a low heat until the butter turns nutty.

3. Add the stock and half the lemon juice and whisk well. Season.

TO SERVE

Dylan tossed his ravioli in the sage sauce and served with wilted spinach leaves, deep fried sage leaves and red aramanth micro greens. He also made a heritage Sussex tomato, watercress and fresh pea salad to go with his Sussex ravioli.