Filled green pasta shapes

Make the pasta: Place the flour in a bowl and make a well in the centre.

Crack the eggs into the well and add the spinach.

Using a fork, beat the eggs until amalgamated, then draw in the flour a little at a time until the dough comes together.

Remove the dough from the bowl and knead with your hands for 5 minutes or so until smooth and elastic. Cover with clingfilm and rest for 30 minutes in the refrigerator.

Meanwhile make the filling: Heat the butter in a pan and sweat the onion without colouring. Stir into the ricotta with the salmon and season. Leave to cool.

Remove the pasta from the fridge. Using a pasta machine, roll out the dough into one even sheet. Cut into 10cm squares.

Lay on a floured surface and place a heaped tsp of filling in the middle of each square. Moisten the edges with a little water then fold one corner over to make a triangle.

Place on a flour-dusted tray covered with a damp cloth when done. They will keep for about 3 hours like this.

To cook bring a large pan of salted water to the boil and cook for 3-4 minutes. Remove carefully with a slotted spoon and drain on kitchen paper.