Pasta method

1. Put flour and salt in processor and then add eggs.

2. Pulse blend until pasta becomes a loose dough ball.

3. Kneed pasta on a flat surface, using semolina to dust with.

4. Leave to rest for 20 minutes in the fridge, before using.

The filling method

1. Wilt spinach and drain well.

2. When it cools, crumble the goats cheese and a little bit of thyme, bind them together and season to taste.

Squash Puree Method

1. Cut the butternut squash in hald and roast in the oven for 20 minutes, until it is soft. Now leave it to cool.

2. Scoop out the butternut squash flush and place in the food blender and blend until it is smooth, adding salt and pepper to taste and butter to give a smooth finish.

Leak Puree Method

1. Sweat off leeks together with onion and garlic until soft.

2. Now add white wine and reduce by half.

3. Finally, add the cream and reduce by half.

To make the Ravioli

1. Roll out the pasta dough with a pasta machine, until the last setting, using semolina so the pasta doesn't stick.

2. Then cut into 3 inch squares, making sure you have a piece for the top and bottom of the ravioli.

3. In the centre on the bottom piece, put 1 spoon full of mix.

4. Egg wash around and place the top piece on top, pushing out any air that might be inside.

Presentation

Like our image of this delicious meal above, serve the Ravioli with a fine red wine.

Serves

Ideal for a romantic meal for two.

Ingredients

For the pasta:

• 700g flour
• 100g semolina
• 5 whole eggs
  10 egg yolk
• Olive oil
• Salt

For the filling:

• Godstone goat cheese
• Spinach
• Thyme
• Salt
• Pepper

For the Squash puree:

• Butternut squash.
• Salt
• Pepper
• Butter

For the Leek puree:

• Finely chopped leeks
• Chopped garlic
• Finely chopped onion
• Cream
• Salt
• Pepper