Clare, We made ravioli yesterday as you can see, tasted yummy. I fried 500gr pork mince with a little olive oil, 1/2 onion chopped and a garlic clove. I cooked a head of broccoli and then chopped it up and added it to the pork. About 200gr ricotta mixed with the juice of a lemon, 3 tablespoons of pine nuts, 1 teasp minced chilli, salt & pepper. After making the pasta & then the ravioli pockets, I cooked it in in boiling water for 5 mins I served it up with a simple fresh tomato sauce made with olive oil and crushed garlic. It tasted very nice, and of course topped off with some of Clare’s parsley (Mitsuba) for garnish! Love, Marg.

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