ジェイミー・オリヴァーのインスタグラム(jamieoliver) - 12月31日 00時17分

Making fresh ravioli is not as scary as people think and you don’t need any fancy kit. The principle recipe here is 100g flour to 3 egg yolks per portion, so it’s really easy to scale it up or down. These little beauties freeze really well, so cook up a batch and stash them in a freezer, then all you need to do is drop the frozen ravioli in boiling water and cook until tender and piping hot. Link in my bio for the filling recipe & sauce I cooked up with Joe @thebodycoach on last nights TV ep ! Xx give it a go.

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