Ricotta Pasta Parcels

Prepare the sauce by heating the olive oil in a large saucepan over a medium-high heat. Add the garlic and stir well, cooking for 1 minute then add the mushrooms and cook for a further 2 minutes. Add the chopped tomatoes to the saucepan and bring to a simmer. Stir in the sugar and season with salt and pepper. Simmer for 8-10 minutes, stirring occasionally until the sauce has thickened, then remove from the heat and reserve to one side.

Next prepare the pasta dough; sift 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 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 and cut in half so you have two identical rectangular sheets of pasta. Arrange teaspoons of ricotta at intervals on the dough and use water to wet the shape of a square around the pasta. Place the other rectangle of pasta dough on top and press down around the shapes of square ravioli. Use a serrated pizza cutter to cut square ravioli shapes, making sure the edges and rims are secured well. Arrange the ravioli on a lined baking sheet until ready to cook.