Ravioli looks like the difficult one. It isn't much harder than tagliatelle, it just rewards a bit of care.

A sheet rolled slightly thicker so it holds the filling, and the air pressed out before you seal it. The sauce is barely a sauce at all: butter, cooked until it smells of hazelnuts, emulsified with a spoonful of pasta water. The whole skill is knowing when to stop.

Method

1. 1

   Make the filling

   Put the ricotta in a bowl and stir in the parmesan, a pinch of nutmeg, black pepper, salt and a drizzle of olive oil until smooth and creamy. Cover and chill while you roll the pasta. A short rest firms it up so it's easier to spoon neatly.

2. 2

   Roll the pasta

   Cut the rested dough into manageable pieces and keep the ones you're not using tightly wrapped. Flatten one piece with a rolling pin and pass it through the machine on the thickest setting. Fold it into a neat rectangle, press flat, and pass it through the same setting again. Repeat once more for a smooth, strong sheet.

   Then reduce the setting gradually, rolling once at each stage. Stop short of the thinnest: ravioli needs a sheet about 1.5-2mm thick. Trim it into a clean rectangle with a paring knife.

   Hold it to the light and you should just see the shadow of your hand.

3. 3

   Fill and shape

   Spoon small mounds of filling in a line down the centre of the sheet, about two fingers apart, leaving space along the edges. Fold the sheet lengthways over the filling. Press firmly between each mound to push out the air and seal. Trim the top edge, then cut between the mounds into neat parcels with a pastry cutter or paring knife. Dust lightly with flour and keep covered while you repeat.

4. 4

   Cook the ravioli

   Bring a large pot of well-salted water to a rolling boil. Add the ravioli carefully and simmer gently for about 3 minutes, until they float and are tender. Save some pasta water before draining.

5. 5

   Brown the butter

   In a wide pan over medium heat, melt the butter. Let it foam and keep cooking until it turns golden brown and smells nutty. Add the cooked ravioli, a few cubes of cold butter and a spoonful of pasta water, and toss gently until glossy and every parcel is coated.

   Watch it closely: brown becomes burnt quickly.

6. 6

   Plate and finish

   Transfer to a warm, shallow bowl and finish with fresh kalette leaves and a scattering of crushed taralli for crunch. Serve while the butter is still glistening.

The kit

A pan you can see into

Browning butter is judged by eye, and you can't judge colour against a black surface. In a dark non-stick pan the butter goes from golden to burnt without you seeing the moment. A bright stainless base shows you every shade. The Season Tri-Ply Frying Pan gives you the width to toss the ravioli without piling them up and tearing them.

Shop the Tri-Ply Frying Pan

Created by Season with Francesca, our specialist pasta tutor. The cooking you see is real; the presenter is an AI avatar we used to stitch the lessons together.