Method

• 1.
  For the egg pasta dough, sift flour, semolina and 1/2 tsp salt flakes into the bowl of a stand mixer with the dough hook. Make a well in the centre. Add eggs and mix on low speed. Increase speed to medium. Knead for 5 minutes or until smooth and elastic. Enclose in plastic wrap. Rest for 1 hour at room temperature.

• 2.
  Combine ricotta and parmesan in a bowl. Add lemon zest and egg yolk, and season. Beat to combine, then set aside.
• 3.
  To make ravioli, divide dough into 4 equal pieces, then enclose 3 portions in plastic wrap and set aside. Start the pasta machine on the thickest setting. Working with 1 piece of dough at a time, run dough through 3 times, folding in half each time. Keep rolling through the settings, reducing thickness, until 1mm thick.
• 4.
  Place 1 pasta strip on a lightly floured surface. Place 1 heaped tsp ricotta mixture every 7cm down centre of strip. Beat egg with 1 tsp water and brush in between each spoonful of ricotta. Top with another pasta strip. Press to seal around filling, making sure there are no air pockets. Use a crinkle cutter or knife to cut into ravioli. Repeat with remaining pasta and filling. Place on floured trays. Chill until needed. Place butter and bay leaves in a large frypan over medium heat. Cook, shaking the pan occasionally, for 3-4 minutes or until a nutty brown. Add walnut, rosemary and lemon juice. Swirl to combine, then remove from heat.
• 5.
  Bring a large saucepan of salted water to the boil over high heat. In batches, cook the ravioli for 2-3 minutes or until they float to the surface and the pasta is al dente. Remove using a slotted spoon and toss in the butter mixture. Serve immediately.