Method

• To make pasta: Combine all ingredients in a mixer and combine on low until it comes together, change to dough hook and mix on setting 2 until fully comes together into a smooth dough ball (or mix by hand)
• Wrap and chill in the fridge for at least ½ hour
• To make filling: Drain water from nuts and blitz in food processor to create a paste, add the rest of the ingredients and blitz until fully mixed into a fine soft paste
• Using either a pasta machine (or very easy to roll by hand with a rolling pin) roll out a portion of the pasta dough, folding and rolling twice
• Cut a strip twice the width of your ravioli (this is to allow to fold over), egg wash lengthwise along half dough strip
• Place small portions of filling along the dough, allowing finger width between, fold over and press down dough between each filling and cut in the middle
• Use your fingers to press down around the 3 sides to seal (unless you have a ravioli cutter wheel)
• Cook ravioli parcels in hot salted water until cooked, serve with sauce drizzled over
• To make sauce: Add oil & garlic to a small pan over low-med heat, add butter
• Stir gently to combine and allow to start to brown slightly, add in salt & pepper and parsley