Instructions: Mix the spinach ricotta parmesan nutmeg and black pepper in a bowl; cover and chill.

This can be done a day in advance.

To make the pasta by hand: pile the flour into a mound on a clean work surface make a well large enough to hold the eggs in the centre pour in the beaten eggs and add a pinch of salt.

Using a fork start pulling the flour into the eggs from the inner run of the wall taking care not to let the egg break through.

When the flour has been incorporated knead the dough by hand for about 5 minutes until soft and pliable then wrap in plastic film and leave to rest for 15 minutes.

Pass a piece of dough through the rollers of a pasta machine set on the widest setting.

It may look fudgelike after the first roll but it will shape up in subsequent rolls.

If at any point the dough becomes too sticky dust with flour but make sure that you brush off any excess. Fold the dough into thirds and pass through the machine.

Repeat the folding and rolling 68 times until the pasta is smooth and feels pliable.

Cut the dough in half and wrap half in plastic film.

Set the machine two stops narrower and without folding the pasta pass it through the rollers. Fold in half and roll again.

Again set the machine one or two stops narrower and without folding roll again.

The pasta should measure 60cm in length.

If it is too short pass through once more.

Cut the strip widthways into four equal lengths. Set the machine one stop narrower and roll each piece twice dusting with a little flour if the dough feels sticky. (If the pieces become too: wide to fit the machine trim down both edges.)

Lay the pieces between sheets of plastic film to prevent them drying out.

Following the stepbystep pictures lay a piece of dough on a sheet of plastic film and arrange a cluster of four small parsley leaves and flower petals towards the end of the sheet (step 1). Carefully lay another piece of pasta on top without disturbing the parsley (step 2. and press gently to sandwich the leaves.

Set the machine back one setting and roll out feeding the leaf end through first (step 3.. Cut off the leaf end leaving just over half the pasta to use as the raviolo base.

On the same setting roll the leaf piece through once followed by the base.

Cover the base with plastic film.

Set the machine a stop narrower and give the leaf piece a final roll.

Cover with plastic film.

Repeat with remaining two rolledout rectangles.

Unwrap the remaining dough and roll out as before.

Making one raviolo at a time spoon a quarter of the spinach and ricotta mixture onto the centre of the base.

Make a well in the mixture and drop in an egg yolk so the mixture holds it in place (step 4.. Brush egg white around the edges.

Place a sheet with a leaf pattern on top positioning the leaf shape centrally on top of the yolk.

Seal the pastry edges pushing out as much air as possible.

Finish by cutting a 12cm x 9cm rectangle around the stuffing with serrated ravioli cutter or pastry wheel.

Wrap gently in plastic film and set aside while making the remaining ravioli.

Unwrap the ravioli two at a time and cook in boiling salted water for 4 minutes.

Place each raviolo on a warm serving plate.

Cut the butter into cubes and melt in a pan.

Add the sage leaves and heat until sizzling.

Pour over the ravioli and serve.

Pasta dough can be made in a food processor or blender or with an electric beater using the dough hook.

You may need more or less flour than stated in the recipe depending on the humidity of the kitchen so always have a little extra available.

Serves 4 as a starter

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