Prep time: 1 hour incl. chilling time /Cook time: 20 mins /Serves: 4

 Ingredients

For the pasta dough you’ll need:

• 600g “00” flour plus extra for dusting
• 6 large eggs
• 10ml fine salt 
• 30ml olive oil 

For the filling: 

• 400g yellowtail, cooked and flaked 
• 30ml fresh dill, finely chopped 
• 1 red chilli, seeded and finely chopped
• Salt and pepper to taste 

For the sauce: 

• 1 brown onion, finely chopped
• 1 fennel bulb, finely chopped
• Olive oil 
• 3 garlic cloves, crushed 
• 4 brown anchovy fillets in oil 
• 150ml sparkling Chardonnay Pinot Noir
• 1 tin of whole Italian tomatoes 
• 30g black olives, pitted and halved 
• 30g capers, roughly chopped
• 15 dried oregano
• Salt and pepper
• Finely chopped Italian parsley and grated Parmesan, to serve 

In a large mixing bowl, add the flour and make a well in the centre. Crack in the eggs and add the salt and olive oil. Use a fork to whisk the flour into the eggs a little at a time until a rough dough forms. Turn the dough out onto a floured surface and knead until a smooth dough forms. The dough is a ready when it bounces back after being pressed. Cover in clingfilm and refrigerate for 30 minutes. 

For the filling, combine all the ingredients and set aside until needed. 

Halve the dough and keep one half wrapped in clingfilm to prevent it from drying out. Using a pasta machine or a rolling pin, roll out half the dough until you have a thin strip about 8cm wide. Spoon the yellowtail mixture along the pasta sheet, working in 10ml dollops spaced equidistantly to allow for an edge. Roll out the remaining pasta and gently drape over the yellowtail dollops, cupping your hand around each pocket to press out any air. Seal the edges of the ravioli pockets with a brush of water and if desired, use a ravioli cutter to press out small pockets. Place the ravioli on a tray dusted with semolina flour until ready to cook.

For the sauce, sauté the onion and fennel in a little olive oil until soft. Add in the garlic and anchovies and cook for a minute. Deglaze the saucepan with the Chardonnay Pinot Noir and simmer for 5 minutes before adding the tomatoes, olives, capers and oregano. Season the sauce with salt and pepper and leave to simmer – uncovered – for 10 minutes.

Over high heat, set a pot filled with salted water to boil. Once boiling, add a glug of olive oil and cook the ravioli in batches until al dente. Drain the ravioli. Plate the pasta in warmed bowls and spoon over the tomato sauce. Finally, add a grating of Parmesan and a few fresh basil leaves and serve with glasses of lightly chilled Leopard’s Leap Culinaria Collection Pinot Noir.