Sweet Stuffed Pasta

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.

Meanwhile, prepare the strawberry puree by placing the strawberries and caster sugar in a saucepan with 50 ml of water. Cook over a medium heat for 10 minutes until softened. Mash the strawberries and press through a fine sieve, collecting the puree in a small mixing bowl underneath. Cover and chill until needed.

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 until 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 use a circular, crimped cookie cutter (3 inches in diameter) to cut out rounds of the pasta. Place teaspoons of the ricotta in the centre of the pasta dough. Wet the rim of the ravioli and cover with another circle of pasta, sealing the edges well. 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. Remove using a slotted spoon and drain on kitchen paper.