Bocca di lupo with fresh tomato sauce

For the pasta : place the flour in a large bowl and make a well in the centre. Crack the eggs into the well, followed by the olive oil. Slowly, using your hands, draw the flour into the centre, mixing the flour into the egg and oil as you go, until all of the mixture has been well combined and forms a smooth dough.

Tip the dough onto a floured work surface and knead for a few minutes, until smooth and elastic. Wrap the dough in cling film and leave to rest for 20 minutes.

For the filling : mix all of the filling ingredients together in a bowl until well combined. Season, to taste, with salt and freshly ground black pepper.

Once the pasta has rested, pass through a pasta machine according to the manufacturer’s instructions, until you have a thin sheet. Using a pasta wheel. cut out 5cm/2in squares of pasta.

Place a teaspoon of the filling in the middle of one pasta square, then cover with another pasta square. Press the sides of the pasta together to seal the filling in. Fold the pasta in half length ways, pressing the edges together, then pinch together the corners of the closed edge. (Alternatively you can just leave the pasta as simple ravioli.) Set aside and repeat with the remaining pasta squares and filling.

For the sauce : heat the oil in a frying pan and fry the garlic for 1-2 minutes, or until softened. Stir in the tomatoes and cook for 3-4 minutes, or until the tomatoes begin to break down. Add the basil and parmesan and season, to taste, with salt and freshly ground black pepper and cook for 2-3 minutes.

Cook the pasta in a pan of boiling salted water for 3-4 minutes, or until the pasta is al dente, then drain, reserving a little bit of the cooking liquid. Add a splash of the reserved pasta cooking liquid to the tomato sauce to loosen.

To serve, spoon the tomato sauce into shallow serving bowls and lay the pasta parcels on top. Season with freshly ground black pepper and shavings of parmesan cheese.