Ravioli with Herbs

Stir the basil into the ricotta with a little oil, parsley and seasoning.

Lay a sheet of pasta onto a floured work surface and place teaspoonfuls of the mixture at intervals along the sheet, leaving a 6cm gap between each mound.

Brush around each mound with a little beaten egg.

Top with the second sheet of pasta and press down lightly around each mound, pressing out all the air.

Cut out or stamp out with a cutter and lay on a baking tray.

Repeat and then cover the ravioli with a damp tea towel until ready to cook.

Cook the ravioli in boiling salted water for 2 minutes, removing with a slotted spoon and drain on kitchen paper.

Heat 2-3 tbsp butter in a pan until foaming then pour over the ravioli.

Decorate with chives.