pancetta & basil ravioli

~pasta~
200g "00" flour
2 eggs

~filling~
125g ricotta
freshly ground black pepper
6 slices pancetta
1 clove garlic, crushed
handful fresh basil leaves, finely chopped
a pinch of Maldon salt
25g Parmesan

Place flour on bench in a mound. Make a recess in the top and break the eggs into it. Mix together until dough forms, knead until smooth and elastic and set aside to rest for 30 minutes.

Cook four slices of pancetta until crisp, add garlic, remove from heat and chop finely. Finely chop remaining two slices of pancetta. Put all filling ingredients into a bowl and mix.

Roll pasta out into two thin squares. Place one square on the bench, and divide the mixture into teaspoonfuls, placing at intervals on the pasta, leaving a couple of centimetres between each dollop of filling. Whisk one egg and brush between dollops. Place the second sheet of pasta over the first, so that the dollops of filling are sandwiched between the two layers of pasta. Gently press down around the filling, taking care to squeeze out the air. Run a pasta crimper between the dollops of filling to create the ravioli squares. Place on a dusted tray (semolina or "00" flour) and refrigerate until ready to cook.

Bring a large pot of water to the boil, then gently drop in the ravioli, boiling gently for six minutes or so until cooked.

In a shallow pan gently melt 50g butter, add 10 or so sage leaves. Pour over the ravioli and serve with a scattering of Parmesan, some flakes of Maldon and some freshly ground black pepper.