“Making fresh ravioli is not as scary as people think and you don’t need any fancy kit. The principle recipe here is 100g flour to 3 egg yolks per portion, so it’s really easy to scale it up or down. These little beauties freeze really well, so cook up a batch and stash them in a freezer, then all you need to do is drop the frozen ravioli in boiling water and cook until tender and piping hot. Delicious! ”