Ricotta and Herb Ravioli from What to Eat Now (Spring & Summer) by Valentine Warner

Ingredients

• 6 new-season garlic cloves (3 if older)
• flaked sea salt and ground black pepper
• 4-5 tablespoons extra virgin olive oil
• 3 large free-range eggs, plus 6 egg yolks
• finely grated rind of ½ unwaxed or well-scrubbed lemon
• 2 tablespoons finely chopped fresh basil leaves
• 3 tablespoons finely chopped fresh marjoram leaves
• 1 tablespoon finely chopped fresh mint leaves
• 450 g good-quality ricotta cheese
• 75 g finely grated fresh Parmesan cheese (not the stuff in tubs)
• Parmesan cheese, for grating at the end
• 2 handfuls of pine nuts (about 75g)
• 1 teaspoon flaked sea salt
• ground black pepper
• 500 g 400’ pasta flour or a mixture of pasta flour and very fine semolina
• 2-3 tablespoons very fine semolina, extra for dusting