Basic Dough for Ravioli

• 500 g baker’s flour
• 2 eggs plus 1 extra egg yolk, beaten together

Proceed as for previous recipe adding water until the desired consistency is achieved. Roll the paste through the pasta machine and lay the strips flat on a floured surface.

Using a piping bag place mounds of your chosen filling at 6-cm intervals, each mound to be approximately one teaspoon of filling. With a pastry brush moisten between the mounds of