Eastington@Paddington

(walnut, ricotta and parmigiano reggiano)

Sauce was just EVOO, paster water, pepper and chilli oil, and more parmigiano reggiano.

5 October 2022: First time making ravioli, and used the preformed maker that i have had for years. As you can see it does not have a large overhang. Also difficult to get out despite sprinkling with flour per instructions. Next time I will try oil, but will eventually just hand cut.

Unanimous verdict was this was better than the gnocchi version