Ingredients

315 ricotta cheese, drained
60g lean bacon, finely chopped
155g lean cooked pork, finely diced
1 tsp finely chopped parsley
1/2 tsp sage, finely chopped
1 tsp grated parmesan cheese
grated nutmeg
freshly ground black pepper.

Home made Dough

3 cups plain flour
2 eggs
1 tsp salt
2 tb sp safflower oil.

Method

To make filling, place ricotta cheese, bacon, pork, parsley, sage and parmesan cheese in a bowl. Mix to combine and season to taste with nutmeg and black pepper. Cover and set aside while making dough.

To make dough, place all ingredients in a food processor and process for
about 30 seconds. If the mixture is wet to the touch, mix in flour by the tb sp
until the dough feels soft but not sticky: if the mixture is too dry to work with, blend in water by the tb sp until the dough just forms a ball, kneed and roll out dough to 1mm thick.

Cut the dough into long, 4cm wide strips. Place small heaps of filling every 4 cm
on half the strips. Brush the remaining strips with egg and press them over the ones with filling (leaving the brushed side downwards). Press around each heap to seal. cut out even squares with the special wheel

Boil ravioli, drain and serve with butter, grated parmesan cheese and sage leaves.

(Serves: 4)