MAKE YOUR OWN RAVIOLI

250g “00” flour 50g durum wheat semolina generous pinch of salt 3 eggs 1 beaten egg, for brushing FILLING 285g bottle of artichokes 250g ricotta cheese 80ml mascarpone cheese juice and rind of 1 lemon 60ml chopped basil Salt and black pepper 1 egg, beaten NAPOLITANA SAUCE 2 x 400g tins of chopped

tomatoes 45ml olive oil 5ml chopped garlic 125ml fresh basil 5ml sugar salt and pepper 60ml cream STEP 1: Place the flour, semolina and salt into a food processor. Pulse briefly to combine. Break the eggs onto the flour and pulse to form a dough.

Turn the dough out onto a clean work surface and knead for 5 minutes or until it becomes smooth and elastic. Cover the dough with cling film and leave to rest for 20 minutes. STEP 2: When the dough is ready, divide the dough into 4 portions. STEP 3: Flatten one portion of dough into a rectangle. STEP 4: Pass each one through a pasta machine several times from the widest to the narrowest setting to obtain a thin, long pasta sheet. Repeat with remaining dough. STEP 5: Flour a sheet and place the floured side down

Drain artichokes. Heat a griddle pan and griddle them until slightly charred, imparting a smoky flavour to the filling. Mash or finely chop the artichokes.

Combine the ricotta, mascarpone, lemon rind and juice, basil, seasoning and mashed artichokes and mix until combined. Add the egg and mix well.

Combine all the ingredients into a pot, except the cream. Bring to a boil, turn the heat down and simmer for 15-20 minutes, stirring occasionally.

Remove and blend with a stick blender until smooth. Stir in the cream and heat slightly.