Directions

1. Pour the flour onto your work surface and make a well in the centre. Add 6 eggs, a pinch of salt, and a teaspoon of olive oil. Mix with a fork until the dough begins to come together, then knead by hand for 10-12 minutes until smooth. Cover and let it rest for 1 hour at room temperature.
2. Mix together the ricotta, diced fontina, Parmesan, 2 eggs, nutmeg, and a generous pinch of salt and pepper.
3. Roll the pasta dough into a large sheet about 1-1.5mm thick. You can also use a pasta roller, aiming for long strips about 15cm (6 inches) wide.
4. Place about 1 tablespoon cheese mixture along your pasta sheet at intervals. Cover with a second piece of pasta dough. Use a small plate to mark the lines and help seal the edges, then cut between each ravioli with a pasta cutter.
5. Heat 3-4 tablespoons of olive oil in a pan with the garlic and chilli flakes over medium-low heat until fragrant. Add diced tomatoes and cook for 10-12 minutes. Add basil about halfway through.
6. In a large pot of salted boiling water, cook the ravioli in 2-3 portions at a time for 3-4 minutes. Once they float to the top, let them cook for another minute. Remove and place directly in the tomato sauce. Toss well to ensure the sauce covers all the ravioli. Plate and serve.