Bolognese Ravioli

Finely chop the onion, carrot and celery and mince the garlic.

Heat a splash of olive oil in a large pan over a low-medium heat. Add the onion, carrot and celery and cook for 10 mins or until softened. Add the garlic for a few mins until fragrant, then add the tomato purée and cook it off for a few mins. Transfer the veggie mixture to a bowl.

Turn the heat up to high and fry off the ground meat in batches until nicely browned.

Return the veggie mixture to the pan with the meat, add the wine and leave to reduce for 5 mins. Add the tinned tomatoes and stock and season with salt and pepper. Bring to the boil, reduce to a simmer and cook for 1 hr, stirring occasionally. Add the milk and leave to simmer for another 30 mins.

Finely chop the basil and stir it through the ragu. Remove the ragu from the heat and set aside to fully cool.

While the ragu cooks, tip your flour on a surface and create a bowl-shaped well in the centre. Add the eggs and egg yolks to the well and slowly begin to incorporate, using your hands or a fork. Once you’ve got it to a rough shaggy dough, leave it out on the counter to rest for 5 mins before kneading for 7 mins. Wrap the pasta dough with cling film and leave to rest for 30 mins on the counter or up to overnight in the fridge.

Roll out the rested pasta using a pasta roller or a stand mixer attachment. Pass one-third of the dough through the widest setting, and keep working your way down until you have landed on the second thinnest setting. Cut the pasta sheets into 4x4 cm squares and cover with a damp towel. Repeat until all the pasta is rolled out.

To make the ravs take a square of pasta and place about a tablespoon of the bolognaise into the centre. Carefully lower another square over the top.

Carefully press your way around the filling, removing as much air as you can from the ravioli. Once it is mostly sealed, scoop up off the bench and press firmly around the edges to make sure the pasta is very sealed. You can trim the rav into any shape you like now: a fluted cutter is nice, cut into a heart, a star or leave as a square, up to you. Pop onto a semolina lined tray and repeat with the remaining ingredients. Make a couple of extra if you can just in case any pop.

Set up your pasta machine and dust the dough and counter with flour. Cut the dough into fist-sized so it’s easier to work with. Roll each piece through the machine, starting with the thickest setting and finishing with the 3rd thinnest setting (you want it quite thin). Keep the dough and machine floured as you work. Once you’re happy with the thickness, lay the sheets out on a floured counter.

To assemble the ravioli, cut a sheet of pasta in half so you have two equal lengths. Using an ice cream scoop, spoon out blobs of ragu onto the sheet, leaving 15 cm between each scoop (freeze any unused ragu on a tray for next time you’re making ravioli).

Push down the ragu with a fork until it’s about 3cm thick. Brush around the edges with a slightly damp brush. Cover the bolognaise with the second sheet of pasta, trying to avoid air pockets. Using a pasta cutter or knife, cut the sheet into squares. Set aside on a floured tray. Repeat for all the ravioli.

Blanch the spinach and parsley in a pot of boiling water for 30 seconds then fish them out with a sieve and transfer to a bowl of ice. Pop them in a blender and set aside.

In a large pan set over a medium heat, melt the butter then add the flour. Stir continuously for 2 mins to cook off the flour then add the milk and mustard and season with salt and pepper. Add the chicken stock, whisking as you pour it in. Bring it to a simmer then add it to the blender with the blanched greens. Squeeze in ½ the lemon juice and blitz until smooth. Season to taste and add more lemon juice if needed. Return the sauce to the pan and keep it on a low heat to stay warm until ready to serve.

Cook the ravioli in a large pot of salted boiling water for 4-5 mins until al dente.

Divide the ravioli between plates then pour over the parsley sauce and grate over the Parmesan.