Italian Sausage Ravioli + Cream Pesto

Ingredients:

250g fluor

3 eggs

lots of basil

olive oil

150g grated parmesan

200ml double cream

250g italian sausage[s]

Directions:

Right... the pasta is easy, put all the eggs and flour into a food processor and whizz it up til it makes a ball, then knead it for 10mins on a floury surface til it's smooth.

pesto... all the basil into the processor and pour in the oil while you're blitzing it. Add a handful of the pamesan and some pepper and it is done!

filling... I used pepperoni , salami and parma ham [not a sausage but italian meat] whizz all this up in the processor, if it doesn't bind add an egg yolk.

no more food processing!

cover the pasta and put it in the fridge for half an hour. After that half it and roll it out thinly, put the filling in little balls over it evenly.

roll the other half out the same and put it over the first bit, and press it down so it all seals.

for the sauce just add the pesto, cream and parmesan together, heat til smooth, and season. Boil the pasta for a minute or so until it floats to the surface then drain and add to sauce and serve.