Ricotta Ravioli

Step 1: For the egg pasta dough, sift flour, semolina and 1/2 teaspoon salt flakes into the bowl of a stand mixer with the dough hook.

Step 2: Make a well in the centre, add eggs and mix on low speed and Increase speed to medium and knead for 5 minutes or until smooth and elastic and then enclose in plastic wrap and rest for 1 hour at room temperature.

Step 3: Combine ricotta and parmesan in a bowl and add lemon zest and egg yolk, and season and beat to combine, then set aside.

Step 4: To make ravioli, divide dough into 4 equal pieces, then enclose 3 portions in plastic wrap and set aside.

Step 5: Start the pasta machine on the thickest setting and working with 1 piece of dough at a time, run dough through 3 times, folding in half each time and keep rolling through the settings, reducing thickness, until 1mm thick.

Step 6: Place 1 pasta strip on a lightly floured surface and place 1 heaped teaspoon ricotta mixture every 7cm down centre of strip.

Step 7: Beat egg with 1 teaspoon water and brush in between each spoonful of ricotta and then top with another pasta strip and press to seal around filling, making sure there are no air pockets and using a crinkle cutter or knife to cut into ravioli and then repeat with remaining pasta and filling and place on floured trays and chill until needed. Place butter and bay leaves in a large frypan over medium heat and cook, shaking the pan occasionally, for 3-4 minutes or until a nutty brown and then add walnut, rosemary and lemon juice and swirl to combine, then remove from heat.

Step 8: Bring a large saucepan of salted water to the boil over high heat.

Step 9: In batches, cook the ravioli for 2-3 minutes or until they float to the surface and the pasta is al dente and then remove using a slotted spoon and toss in the butter mixture and serve immediately.