Porcini Mushroom and Gorgonzola Stuffed Ravioli

   This was only the second time I had made pasta from scratch, and it turned out infinitely better than the first time. It turns out that the key is kneading, for a LONG time, and ensuring that when you rest the pasta dough in the fridge, it is completely covered in cling film, because you're never getting those crusty lumps of dried dough out!

  The first step is to measure out 300g or good quality type "00" pasta flour. This is a very fine grade flour that is suitable for making pasta a pizza bases as it can be rolled extra thin and can be worked very easily. Next, put the flour on the counter top and make a well in the centre, cracking in three large free range eggs.

   Now - using your fingertips - work the flour into the eggs until the dough starts to form, if it's too dry, add another egg, if it's too wet, add some more flour. Simple.

   Now the annoying bit, knead, knead and knead some more. The reason you do this is to develop the gluten in the flour, which is what gives the finished pasta it's elasticity. When you're done, in around 20 minutes, it should look like this...

   Now cover it WELL with cling film, and rest in the fridge for at least 30 minutes.

   In the meantime, roughly chop half a punnet of fresh Porcini mushrooms, and grate on approximately the same volume of Gorgonzola cheese. Mix well.

   Once your pasta dough has rested, roll it out to approximately 1mm thick, and arrange teaspoon sized balls of filling onto the dough, with enough spacing to allow for the edges of the ravioli.

   Now, using a wash of beaten egg (I always use free range, mostly because the taste of eggs from battery hens is almost non-existent, and also because it's unnecessarily cruel for the sake of an extra 50p), coat all of the gaps between the balls of stuffing.

   Now using some of the left over dough (of which I had lots), roll out another sheet to around the same thickness, and lay it on top, pressing down slowly between the stuffing balls to get rid of most of the air, and creating a good airtight seal with the egg wash.

Now using either a sharp knife or a pizza cutter, cut around the balls of filling to create your ravioli pieces.

Finally, boil them for 3-4 minutes, and serve with some balsamic vinegar reduction and a salad of dressed rocket and spinach leaves.