Since Ana quit her job (and her lover!) she has had more time to cook and has been experimenting with new flavours and ingredients. She was given this recipe by the wonderful Chloe Rose, who owns a divine gourmet delicatessen around the corner from the girls’ house. This dish is sure to impress.

Serve with a fresh green salad and a cold bottle of your favourite white wine. Serves 4-6.

400g Plain White Flour

1 tsp Salt

5 Eggs

1 tbsp Olive Oil

250gms Ricotta

¼ cup Walnuts

½ cup Sage

1 clove Garlic

2 Oranges

¼ cup Caster Sugar

To make the Pasta

Finely chop the sage and mix with the flour and a teaspoon of salt. In a separate bowl whisk together 4 eggs and a tablespoon of olive oil. Make a well in the centre of the flour and pour in egg mixture. Mix together with a wooden spoon. When the mixture becomes crumbly start kneading with hands until the dough is smooth. Pat into a ball and leave to rest at room temperature, covered with an upturned bowl, for about an hour.

To make the filling

Finely chop walnuts and garlic. Mix the walnuts and garlic into ricotta with 1 egg. Add salt to taste.

Roll the pasta out into sheets using a pasta maker (you will need to do this in batches).  If you don’t have a pasta maker, you can do this with a rolling pin. Place a sheet of pasta on a flat, floured surface. Using a teaspoon dot the pasta sheet with mounds of filling in rows about 3cm apart. Damp the pasta with some water in a circle around each mound of filling. You can use your finger or a pastry brush to do this. Cover filling with a second sheet of pasta. With your fingers press down firmly around each mound of filling to force out any air pockets. Cut around each mound using a ravioli cutter or a knife.

Juice 2 oranges into a small saucepan. Add ¼ of a cup of Caster sugar. Simmer while stirring until the sauce becomes syrupy. Grate in the rind of one orange. To make more syrup, simply double the mixture.

Bring a large, deep saucepan of water to the boil. Gently drop in ravioli. Once the ravioli rises to the surface of the water it is ready.

Drizzle with orange syrup and serve.

* Whole sage leaves quickly submerged in hot, salted grapeseed oil make a lovely crisp garnish for this dish.