Cheese Longioli

Like ravioli, just very long (1 metre!!!) Makes 4 x metre long ravioli

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Mix the dry ingredients and lat onto a large cutting board

Step 2

Make a large well in the centre and pour in your yolks, water, and oil

Step 3

Whisk the yolks gradually incorporating all the flour, and then get your hands involved to really work it until all the flour is absorbed, this may take a while

Step 4

Cover with cling film and let rest at room temp for an hour

Step 5

Finely grate the cheese and mince up the basil, and whisk all the filling ingredients together.

Step 6

Add into a piping bag and leave in the fridge til use

Step 7

Cut the pasta into 4 and roll out to setting 5 on the pasta roller - should be a metre long

Step 8

Pipe out a thin line of filling onto each, and use and remaining in the bag to top it up

Step 9

Wet the edge of the pasta and fold across, squeezing the air out and the pasta together

Step 10

Let sit for a minute to glue together before trimming the excess dough, preferentially with a serated pasta cutter

Step 11

Roll into a big spiral

Step 12

Pour an inch of water into an extra large saucepan, add a pinch of salt and bring to the boil

Step 13

Gently lower in the ravioli spiral and simmer for 5-6 minutes

Step 14

Fry the garlic for 2 minutes on. Medium heat til brown and deglaze with white wine

Step 15

Pour in the cream and simmer for 2 minutes before adding the parmesan, salt, and pepper and stirring to combine

Step 16

Fry the Longioli in butter for 2 minutes and pour over the sauce, spooning it over all sides of the pasta

Step 17

Serve up and garnish with extra parmesan and chopped parsley