METHOD

1. To make the pasta dough by hand, place the flour on a clean surface and make a well in the centre. In a bowl, whisk the eggs, yolks and salt together. Add the egg mixture to the flour and slowly incorporate the flour into the eggs using your hands, until a rough dough forms. Knead the dough for 4–5 minutes, or until smooth and pliable. Wrap the dough in plastic wrap and refrigerate for 30 minutes or until ready to use. 
2. To make the pasta dough with an electric mixer, place the flour into the bowl of an electric mixer fitted with the dough hook attachment. Add the eggs, yolks and salt and mix on low speed until the dough comes together. Place the dough on a clean surface and knead for 4–5 minutes, or until smooth and pliable. Wrap the dough in plastic wrap and refrigerate for 30 minutes or until ready to use. 
3. To roll your pasta, slice the pasta dough into 6 pieces and gently flatten each with your hands to form a rough 8cm x 10cm rectangle. Using the number 1 (widest) setting on your pasta maker, roll the pasta through twice. Continue rolling, increasing the numbers until your pasta is at the desired thickness, dusting with more flour as required. We have rolled our pasta to 41cm x 11cm x ½mm–1mm thick for this recipe, using the number 6 setting. 
4. Dust the pasta sheets in flour and cut into 40cm lengths. Loosely fold each pasta sheet over each other until ready to use (you should have 6 sheets in total).
5. To make the filling, press the spinach between absorbent kitchen paper to remove any excess moisture, then finely chop. Place the ricotta, spinach, parmesan, mint, basil, lemon rind, salt and pepper in a bowl and mix well to combine. Transfer the filling to a large compostable plastic bag and snip one corner to make a piping bag.
6. Place 1 pasta sheet on a flat surface. Leaving a 1cm border, pipe the filling down the centre of the pastry sheet. Brush the 1cm border with egg and fold over to enclose the filling. Using your fingers, roughly divide the pasta into 3 and press to make an indent. Cut the pasta at this point to make 3 pieces; they each should be around 12cm long.
7. Brush one short end of the pasta sheet with egg and starting from the opposite short end, roll to enclose. Set aside on a tray dusted with semolina. Repeat with remaining pasta and filling. 
8. Cook the ravioli in a large saucepan of boiling salted water for 2 minutes or until al dente. Remove with a slotted spoon, drain and set aside.
9. To make the basil butter, heat the butter, basil and extra salt in a small saucepan over low heat until the butter is melted. Remove the basil leaves and discard. 
10. Divide the rotolo between plates and drizzle with the basil butter. Top with extra lemon rind, extra parmesan and extra basil leaves, to serve. Serves 6

This recipe is from Donna’s new series donna hay coastal celebrations, exclusive to Disney+

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