• 100g Pasta flour - OO Grade
• 1 large egg

• 200g ricotta cheese
• 1 aubergine
• 15 - 20 sundried tomatoes in oil
• salt and pepper to season
• 1 egg, beaten

• 1 tin of tomatoes
• 3 red peppers
• 2 sprigs of rosemary
• 1 small onion
• 1 large clove of garlic
• salt and pepper to season
• 2-3 tbsp olive oil
• 2 slices crusty bread, blitzed to make breadcrumbs
• 100g grated parmesan

• A pasta rolling machine
• An 23cm ovenproof dish

To make it

1. First make the pasta dough as it needs to rest for about an hour.
2. Put the pasta flour into a mixing bowl, make a well in the middle and add the eggs.
3. Combine slowly with your fingers until it comes together into a dough.
4. Knead the dough for a couple of minutes.  It will be quite firm - not gooey and soft.
5. Roll it into a ball, wrap it in clingfilm and then pop it somewhere cool for an hour.
6. Next up, roast off the red peppers by cutting them in half, drizzling with a little olive oil and then roasting them in a 180C oven for about 20 minutes. Pop the rosemary on the baking tray too.
7. Next char the aubergine by holding it with some tongs over a naked gas flame.  Turn it every few seconds until the skin is blistered and coming away.  Peel the skin off, mash the aubergine up roughly and leave to drain on a kitchen towel.
8. Now make the sauce. Chop the onion and garlic finely and fry gently in some olive. Once they are soft, puree the tomatoes and roasted peppers and then add these in. Have a little stir and then leave to simmer on a really low heat with the lid on for about half an hour.  It should be thicker but still have some water content.
9. Meanwhile make the ravioli filling.
10. Chop the sundried tomatoes into half centimetre pieces into a small bowl and then add in the ricotta and mashed aubergine.
11. Season and then pop this in the fridge while you roll out the pasta and make your ravioli.
12. Flour your work surface and the rollers of your pasta machine.
13. Get your chilled ball of pasta and flatten it into a rectangle shape.
14. Set the pasta machine's rollers to their widest setting and then roll the pasta through the rollers.
15. Narrow the rollers by changing the machine setting by one notch and then pass the rolled pasta through the rollers again.
16. Repeat this process until the pasta sheets are a few millimetres thin.
17. Lay them out flat and then use a 7cm pastry cutter or small wine glass to cut your ravioli circles.
18. Now place a little filling in the centre of one circle and then put another circle over the top.
19. Seal the edge down with a little beaten egg and then use a fork to pinch and flute all the way around.
20. Repeat this for all your circles
21. When you are ready to bake your ravioli. Put the oven on to 180C.
22. Pour a little of your pasta sauce into the bottom of your oven proof dish and then place a layer of the ravioli on top.
23. Drizzle over a little olive oil.
24. Pour over the rest of the sauce, sprinkle over the breadcrumbs and grated parmesan.
25. Bake for approx 20-30 mins.  The sauce will cook the ravioli so it shouldn't be too thick.