Basil ricotta-filled agnolini with tomato sauce

Method 1. Mash the ricotta with a fork, add the parmesan cheese, basil leaves, salt and freshly ground pepper and mix until well amalgamated. Form small balls (a little smaller than quail's eggs) and set aside.

From the pasta sheets cut out rounds using a circular biscuit cutter, around 6cm in diameter.

Place a ball of filling in the centre of each pasta round, fold the pasta over and wrap the excess pasta around your finger, dampen the edges with water and press together tightly to seal the agnolino. Repeat the process until all the filling has been used up.

To make the sauce, heat the olive oil in a frying pan. Add the onion and garlic and cook very gently until they begin to sweat. Add the tomatoes, season with salt and freshly ground pepper and simmer gently for 3 or 4 minutes. Then stir in the basil leaves.

Bring a large pan of slightly salted water to the boil and cook the agnolini for 2 minutes. Drain and add to the tomato sauce. Mix well and serve immediately.