Meat-free Monday here we come! We’re teaching you to make pasta from scratch this week. It’s easier than you could have ever imagined! Turn it into this gorgeous sweetcorn and ricotta ravioli, and you’ll have a winning dish to serve your guests in no time.

SERVES 4 // COOKING TIME 1 hour, 30 min

INGREDIENTS
For the pasta dough
220 g cake flour (or as needed)
2 eggs
2 tbsp olive oil (or as needed)
¼ tsp salt
For the filling
2 cups corn kernels
100 g ricotta
2 eggs (1 egg for egg wash)
2 tbsp thick cream
1 tbsp chopped basil
1 tsp chopped origanum
1 tsp grated nutmeg
¼ tsp salt
¼ tsp pepper
For the sauce
½ cup dry white wine
¼ cup thick cream
60 g butter
¼ cup chopped mixed herbs
Grated Parmesan, to serve

METHOD
For the pasta dough
1. On a flat surface, sift the flour into a large pile. Make a well in the centre, roughly the size of your fist.
2. Add eggs, oil and salt to the well. Using a fork, whisk in the eggs, incorporating the flour gradually. Add more flour or oil as needed, 1 tsp at a time, to form a firm dough. Knead dough for 2–3 minutes, or until smooth.
3. Wrap dough tightly in cling film and rest in the fridge for 30 minutes.
For the filling
1. Place the corn in a food processor and pulse until coarsely chopped. Transfer to a bowl and stir in ricotta, 1 egg, cream, herbs and spices.
2. To assemble ravioli, roll out the dough by hand or with a pasta roller until it is very thin.
3. Working on a floured surface, cut out rounds of dough about 6–7 cm in diameter. Spoon a bit of filling on to the centre of half the rounds. Moisten the edges with whisked egg and top each one with a second round of dough. Press around the edges to seal.
4. Working in batches so as not to crowd the pot, boil the ravioli for 7–8 minutes, until tender. Drain and transfer to serving dishes.
For the sauce
1. In a pan over medium heat, simmer wine until reduced slightly, about 2 minutes.
2. Add cream and butter and simmer until thickened, 3–5 minutes, whisking constantly to prevent cream scorching.
3. Stir in the chopped herbs. Spoon over the ravioli and top with Parmesan.