Instructions: Put the flour into a bowl make a hollow in the middle break the eggs into it and add the oil and a good pinch of salt.

Gradually work in the flour with a fork.

Mix to a paste.

Turn on to a lightly floured surface and knead until smooth.

Divide the paste in two and leave to rest for 1 hour in a bowl covered by a damp cloth.

Meanwhile prepare the stuffing.

Fry the bacon in a pan until the fat runs.

Add the oil and heat it.

Add the onion and garlic and fry gently over a low heat until they begin to soften.

Add the minced beef and fry over a higher heat stirring for 5 minutes.

Pour in the wine.

Stew for 20 minutes until the liquid has evapourated then pour in the stock.

Add the diced sausage.

Season with nutmeg salt and pepper.

Cover and cook for 10 minutes longer over a low heat.

Meanwhile rinse and pick over the spinach.

Cook until tender without any additional water except that which clings to the leaves.

Chop the spinach finely.

Mix with the meat.

Roll out half the paste very thinly on a floured board.

Put little mounds of stuffing on it about 4cm apart.

Roll out the second half of the paste and place over the first.

Using a notched wheeltype pastry cutter cut out 4cm squares.

Press the edges of the paste well together with your fingers.

Bring the stock to the boil in a large pan and put in the ravioli. Allow them to simmer very gently uncovered for 15 to 20 minutes.

Take them out with a slotted spoon and put them on a hot dish.

Pour melted butter over them and sprinkle with grated Parmesan cheese.

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