Before making your ravioli recipe you need to cook your spinach, squeeze out the moisture and leave to cool.

Chop spinach.

Sift the flour and salt onto a large wooden board or table.

Make a well in the centre of the flour and break the eggs into the hollow.

Quickly, draw up the flour with your fingers (you may find the egg may run over the mound and on to your board but just scoop it up into the flour if it does!)

It will be quite sticky but continue to mix it into a ball of dough.

Lightly flour your board again and start kneading your dough by stretching it out with the palm of your hand, sort of stretching and pulling.

Do this for about 10 to 15 minutes. The dough will become soft and pliable.

Divide your dough into four pieces.

Roll out each piece to form a thin rectangle shape.

Take your filling and using a teaspoon, place spoonfuls of the mixture on to the pastry leaving about 2 inches between them. You can make bigger ones or smaller ones as you wish.

Brush the area around the filling with water and then place another sheet of dough over the top of the fillings, pressing down in between the fillings.

Cut the ravioli pieces either with a sharp knife or a pastry wheel if you have one.

To cook your ravioli, simply drop them into a pan of salted boiling water for about 5 minutes or until they float to the top.

Remove the ravioli with a slotted spoon and layer them in a shallow baking dish or serving dish and a generous serving of grated parmesan cheese over the top.