Gorgonzola and Gruyere Pasta Stamps

Prepare the pasta dough by sifting the flour onto a flat work surface. Add a little salt and create a well in the mound of flour in the centre.

Pour in the eggs and egg yolks and use a fork to bring the flour and egg together from the edges of the well.

Once it has begun to be incorporated, use your hands to bring the dough together. Add the olive oil at this point and continue to knead for 10 minutes until smooth, shiny and elastic.

Cover with clingfilm and chill for 30 minutes.

Remove the pasta dough from the fridge and divide in half.

Roll into a rectangular shape, thin enough to pass through the thickest setting of a pasta machine. Roll the pasta through the machine to smooth and thin, folding in half to control the size.

Continue to decrease the thickness setting until you have reaching the thinnest setting on the machine.

Rest the pasta dough on a lightly floured surface before lining a ravioli mould with one sheet.

Mix together 200 g of each cheese in a mixing bowl and stir to roughly mix.

Place a teaspoon of the cheese mixture in each raviolo and cover with another sheet of pasta before closing the mould and sealing the ravioli. Arrange the ravioli on a lined baking sheet until ready to cook.

Bring a large saucepan of salted water to the boil and cook the ravioli in batches for 4-5 minutes until cooked.