Step 1

Start by making the pasta. I do this very simply by pulsing the flour, eggs, oil and a little seasoning in the food processor until it comes together into a crumbly looking dough. Bring together by hand and wrap in cling film, chilling until needed - at least one hour up to 2 days.

Step 2

When ready to assemble, work with half the pasta at a time and rollout with a pasta machine until very thin indeed - remember it doubles in thickness when cooked so be brave and take it as thin as you dare! I go to setting 6 or 7 on my machine.

Step 3

Flour a worktop top well and lay out one strip of your pasta.

Step 4

Chop your pulled pork with a very sharp knife until it is almost paste like (I would not do this in a food processor, you want some texture to remain). Dollop out generous tsp of the pork onto the pasta you have laid out, leaving about 1.5 inches between spoonfuls - you should get two rows.

Step 5

Brush lightly with water all around the pork and lay over the second long strip of pasta, expelling out all the air you can with your hands, pressing firmly to seal. Using the side of your hand/little finger is a good way to do this.

Step 6

Cut down the length of the ravioli and in between them with a pasta cutter (or a knife if you don't have one). Make sure they aren't sticking to the work top and set aside whilst you start the sauce.

Step 7

In a medium saucepan, add tomatoes, half a can of water, the Italian Seasoning, vinegar and pesto then stir very well. Allow to simmer whilst you bring a large pan of salted water to a boil for the pasta.

Step 8

Lower the ravioli into the boiling water carefully (I use a large flat perforated spoon) and cook until they rise to the surface and float - this is usually about 4 minutes.

Step 9

When ready, taste the sauce and adjust the seasoning, use the slotted spoon or a colander to drain the ravioli and gently transfer to the sauce before serving with a sprinkle of dried oregano, dried chilli and a generous grating of Parmesan cheese.