Ricotta and basil ravioli

Method

1. Make the basic pasta dough, cover and chill for 30 min. Roll out into 2 long, wide strips.
2. In a bowl, mix together the ricotta, Parmesan, lemon zest, egg and basil.
3. Dot 6 piles of filling along one side of each pasta strip and brush around the filling with water. Fold over the pasta and press around each filling pile to seal and expel any air. Using a crinkled pastry cutter, cut into 12 ravioli.
4. Boil for 4-5 min, until al dente. Drain. Drizzle with olive oil and scatter with basil and Parmesan shavings.