RAVIOLI

1. Put the flour, eggs and a large pinch of salt onto table and mix. Add 1–2 teaspoons water if dough is dry, kneading after each addition. Continue to knead for 6–8 minutes until the dough is smooth and stretchy. Divide the dough into four equal pieces, wrap tightly in cling film and refrigerate while you make filling

2. Cook the spinach, turning frequently, for 3–5 minutes until it has completely wilted. Drain in a sieve, then wrap in a clean tea towel and press out any remaining liquid. Finely chop the spinach and mix together in a bowl with goats’ cheese, parmesan and lemon zest. Season to taste with salt and black pepper

3. Using a pasta machine, feed each pasta dough piece through until thin. Cut each sheet of pasta in half widthways. Lay one length of pasta on work surface and set the other half to one side

4. Dollop spoonfuls of filling onto pasta sheets, about 1 inch apart, and brush around each ravioli with water to dampen the dough. Then take other half of set aside dough and place on top. Press down firmly to seal between the filling. Either cut into squares with a knife, or with a ravioli wheel. Repeat with remaining dough

5. When ready, cook the ravioli in the boiling water for about 3 minutes. Remove with a slotted spoon and add to plate

HERB OIL

1. To make the herb oil blend 2 tbsp rapeseed oil with a handful of fresh herbs or rocket and a pinch of salt. Set aside

2. Drizzle herb oil on top of hot ravioli and sprinkle with a few chilli flakes. Decorate with lemon slices