Step 1

With the help of a rolling pin or a pasta machine roll your dough multiple times. Flatten one portion of the dough with a rolling pin. If you have a pasta machine feed the dough through on the widest setting, then fold each side of the dough to the centre, as if you were folding a letter to fit inside an envelope. Feed the dough through on the widest setting again. Adjust the rollers to the next setting and roll the dough again. Continue to roll the dough through the machine, decreasing the thickness by one setting each time and dusting with a little more flour if it becomes sticky. The sheet of pasta dough has reached the requisite thickness (usually 0.04 inch) Place your stuffing at the base of your pasta sheet. Leave one finger of space at each side of the filling. The amount of farce depends on you, usually a tablespoon. Dip your pastry brush or your fingers into water or an egg wash (mix of yolk and water). Dampen the pasta around the filling. Now take the other half sheet of pasta and carefully lay it over the stuffing, gently pressing down around the mounds of filling and pushing out any air pockets. Using a sharp knife or pasta cutter, trim the pasta into evenly sized squares of ravioli, then lay them out on a tray, dust with a little flour and cover with cling film.

Step 2

Into a bowl mix with a whisk the Ricotta cheese, fine grinded Parmesan, sugar and olive oil. Add the grinded zest of the lemon ( do use only the yellow part.) Add Pepper to taste.

Step 3

Heat the oil in a pan and add the garlic until it turns gold. (60-90 seconds) Add the tomatoes and basil leaves. Cover and gently cook for 10-15 minutes. Uncover and cook it for other 5 minutes. Add salt, pepper to taste.

Step 4

Place the flour on a flat plate, make a well at the center of you “mountain of flour”. The hole has to be wide enough to put your eggs in it. Break the eggs into it and add a pinch of salt. Beat the egg with a fork until whites and yolks are well mixed. Start to add the flour by using your hand bit by bit until it gets little “crumble”. Knead the pasta dough on a wood board until it’s smooth, 5 to 10 minutes. Keep folding the pasta on itself. The dough has to feel like “playdoh” not too sticky not too dry, soft and workable. Wrap in a plastic wrap for 30 minutes and leave it in a cold area. Pasta will be much more elastic after resting. Remove the plastic film and lightly dust the dough with flour. Take one portion of dough flatten with a rolling pin. If you have a pasta machine feed the dough through on the widest setting, then fold each side of the dough to the centre, as if you were folding a letter to fit inside an envelope. Feed the dough through on the widest setting again. Adjust the rollers to the next setting and roll the dough through the pasta machine again. Continue to roll the dough through the machine, decreasing the thickness by one setting each time and dusting with a little more flour if it becomes sticky. The sheet of pasta dough has reached the requisite thickness (usually 0.07 inch) Cut your pasta with the shape that you prefer. Cook your pasta into a salty boiling water (salty as a salty sea) When the pasta flow up (around 60 second), let it cook other 40/60 seconds. Drain the pasta and cook it together with your sauce for couple of minutes

Step 5

Melt the butter in the pan, and add the herbs and pasta water. Cook it with the Ravioli. Simmer until slightly thickened.