The pasta is flying off the shelves at the moment, so here is a quick and easy ravioli you can make at home with flour, water and oil! It tastes out of this world.

First, for the filling, soak a cup of cashew nuts in boiling water and leave to one side for ten minutes or so.

Then, onto the ravioli. Take a cup of plain flour and, if you have it, half a cup of pastry flour. If not, one and a half cups of multipurpose flour is fine. Add a pinch of salt, 3 tbsp oil, and add a little water until it becomes a pliable dough. It shouldn’t be sticky. Knead it for ten minutes – if you don’t, the pasta will be rubbery at the end. Put it in the fridge for at least fifteen minutes.

Meanwhile, drain the cashews and blend them up with some garlic, herbs (thyme, parsley and rosemary are ideal!), some salt and pepper, the juice of one lemon and some of the lemon‘s zest and, if you have it, a tbsp. of nutritional yeast (it is optional, but it’s a great addition to your kitchen if you have it – it has a delicious nutty, cheesy flavour you can’t get from anything else).

Now make your pasta sauce. Sauté some chopped onions, garlic, some red pepper a mushroom and add a few herbs – the same ones as before are good. Add 3 tbsps of tomato puree or some passata – a tin of chopped tomatoes will do – and a little bit of water. Thicken it all up with a tbsp. of cornflour to make a sauce. I find a glug of red wine or something else like some blackcurrant liqueur elevates this sauce to the next level. Let it sit and those flavours will develop!

Roll out your dough until it’s long and thin. Put spooned dollops of the cashew mix (I usually get about eighteen – less is fine) at equally-spaced intervals on one half the dough. You want half of the dough to be covered with these dollops, because then we fold the other half over. Seal the edges with water. Then cut out the ravioli with a ravioli stamp or a small pastry cutter or even an egg cup.

Then we are ready to cook them! Bring some salted water to the boil and drop the ravioli into the water a few at a time, depending on the size of the pan. After anything from two to four minutes of boiling, the ravioli should float to the top. Make sure you don’t under cook them – it’s better to give them 30 seconds too much rather than 30 seconds too little! Take them out, drain them and combine them with your herby tomato sauce.

Serve in a bowl and sprinkle your delicious ravioli with a plant-based cheese, a vegan Parmesan or maybe some fine nutritional yeast. The ravioli are great served with salad – I particularly like adding sliced pears and walnuts to a green salad with this dish.

The filled ravioli work really well with the sauce. However, you can use the pasta recipe to make spaghetti or other pasta shapes. Dry them for a while or cook straight away.

I find four ravioli each is enough but I’ve seen people eat twice that amount… Enjoy!