Cheese and leek ravioli with sage butter sauce

Ingredients

For the pasta
200g/7oz plain flour, plus extra for dusting
2 free-range eggs
pinch salt
For the filling
1 tbsp oil
2 baby leeks, sliced
100g/3½oz mature cheddar, grated
salt and freshly ground black pepper
1 free-range egg, beaten, for brushing
For the sage butter sauce
30g/1oz butter
5 fresh sage leaves

Method

1. For the pasta, place the flour, eggs and salt into a food processor and pulse until the mixture comes together as a dough.
2. Turn the dough out onto a lightly floured work surface and knead lightly. Wrap in cling film and leave to rest in the fridge for an hour, if time allows.
3. Feed the pasta dough through a pasta machine, beginning on the thickest setting and working down to the thinnest setting. Cut the pasta sheet in half across the middle to make two shorter sheets.
4. For the filling, heat the oil in a frying pan. Add the leeks and fry until softened.
5. Stir in the cheese and season with salt and freshly ground black pepper.
6. Place three spoonfuls of the filling onto one of the sheets of pasta, leaving a 5cm/2in border around each spoonful of filling.
7. Brush around the filling with beaten egg, then place the second sheet of pasta on top and press down gently around the filling to seal. Cut a 5cm/2in square around each mound of filling.
8. Bring a large saucepan of salted water to the boil and cook the pasta for about two minutes, until al dente.
9. For the sage butter sauce, heat the butter in a pan and add the sage leaves. Drain the ravioli and add to the pan, stirring to coat in the butter.
10. To serve, place the ravioli into a warm pasta bowl.