Ricotta ravioli with a soft egg yolk, brown butter and pan grattata

Shopping list

• Fruit and vegetables

  • handful chopped mixed fresh herbs (such as basil, parsley, thyme)
  • 2 garlic cloves, finely chopped
  • ½ lemon, zest only
  • 2 tbsp finely chopped fresh flatleaf parsley
  • ½ lemon, zest only
  • squeeze lemon juice

• Tins, packets and jars

  • 200g/7oz ready-made pasta dough

• Cooking ingredients

  • '00' flour, for dusting
  • pinch freshly grated nutmeg
  • sea salt and freshly ground black pepper
  • dash olive oil
  • large handful fresh breadcrumbs
  • sea salt and freshly ground black pepper

• Dairy, eggs and chilled

  • 150g/5oz ricotta
  • 75g/2½oz freshly grated parmesan
  • 4 small free-range eggs, separated
  • 75g/2½oz butter

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