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the dough into a ball, wrap in cling film and chill for 30 minutes. Meanwhile, put the ricotta, lemon zest, prawns and chives in a large bowl and mix with a fork. Cover with cling film and refrigerate for at least 15 minutes.

3. Remove the cling film from the dough, dust it lightly with flour and cut into two even-sized pieces. Roll out each piece to about 2mm thick, either using a pasta machine or a rolling pin (dust the rolling pin and work surface with flour first). Dust frequently with flour or the dough can become sticky.

4. Lay one piece of dough on a well-dusted work surface. Place a tablespoonful of the filling on the dough and repeat at 5cm intervals over half the sheet only. Lightly brush the spaces around the filling with the two beaten eggs. Fold over the dough to cover the filling. Press gently around each spoonful of filling to expel the air. Using a 5.5cm round ravioli stamp cutter, cut out the ravioli. Cover with a tea towel and repeat with the other piece of dough.

5. Cook the ravioli in a large pan of boiling, salted water for three minutes. Meanwhile, heat the remaining oil in a large frying pan over a medium heat. Add the sage. As soon as it starts to sizzle, transfer the ravioli using a slotted spoon to the pan with the sage. Gently toss to coat. To serve, sprinkle over a little lemon zest. and fragrance and exceptionally large size. Raspberries are equally delicious with this dessert.”

Your guests will be impressed. 200g ripe strawberries, hulled and sliced 140ml limoncello (lemon-flavoured liqueur) 80g caster sugar 6 egg yolks Grated zest of 1 unwaxed lemon, plus extra for decoration 120ml double cream 1. Put the strawberries in a medium bowl with four tablespoons of the limoncello and two tablespoons of the sugar. Stir and set aside at room temperature for an hour, stirring every 10 minutes.

2. Meanwhile, place the egg yolks in a heatproof bowl (preferably stainless steel) with the lemon zest and remaining sugar. Whisk using a balloon whisk until pale and creamy.

3. Set the bowl over a pan of very gently simmering water. The base of the bowl should not touch the water. Add the remaining limoncello and whisk constantly until the mixture foams and thickens. This should take about five minutes; remember, the mixture will thicken further as it cools.

4. Fill a slightly larger bowl with iced water and set the bowl with the zabaione mixture inside it. Leave to cool completely, stirring occasionally (it should take about 25 minutes).

5. Put the cream in a medium bowl and whip until thick enough to form peaks. Gently fold a quarter of the cream into the cooled zabaione, then the remainder.

6. To serve, divide the strawberries and their juices among six dessert glasses and top with a large dollop of zabaione. Sprinkle over some grated lemon zest. Serve immediately.