(Serves 4)


200g ricotta cheese
50g parmesan, grated
1 small handful of fresh soft herbs, finely chopped
Zest of ½ a lemon
Nutmeg, to grate
Salt and pepper

To serve
A few sprigs of marjoram, leaves picked
100g butter


1. In a bowl, mix the ricotta with a fork, then add the chopped herbs, parmesan, lemon zest and a grating or two of nutmeg. Season well with salt and pepper.
2. Flour the work surface with semolina and using a pasta machine, start rolling one ball of the pasta dough through the machine. Start on the highest setting and work down gradually so that you end up with smooth, thin dough which reaches each side of the machine.
3. Spoon little balls of filling onto the dough. Then, with a little water, wet the dough where it will join. Fold over to cover and carefully squeeze out any air trapped in the parcels before sealing. Cut each parcel into a little rectangle to make your individual raviolis.
4. Repeat this until you have used all your filling.
5. In a saucepan, melt the butter and add the marjoram leaves. Allow the butter to start foaming before you take it off the heat.
6. Cook the ravioli in a pan with plenty of boiling, salted water for about 3 minutes. Drain and put on a plate. Pour over the melted butter and marjoram leaves. Finish with a grating of pecorino.