In a pestle and mortar, add a pinch of salt and the garlic clove. Pound and grind until this forms a paste.

Add the pine nuts and again, pound and grind until you have a paste.

Next, start adding the basil leaves in – a handful at a time, not all at once – and in a grinding motion, not pounding, slowly break the basil leaves down. Keep adding basil and grinding in this way until you have used all of it.

Add the Parmigiano and incorporate, followed by the Pecorino.

Add the olive oil in a few batches, incorporating after each addition.

Break up the burrata before whisking in the pesto until just combined.

Add the Parmigiano and the cream and whisk to combined.

Finally add the firm ricotta and gently mix in. Season to taste with salt and pepper if desired.

Place into a piping bag and chill in the fridge until you’re ready to use.

Make the pasta dough.

Once rested, divide the dough into four pieces. Work with one at a time – flatten the piece with your hand or a rolling pin before passing it through the thickest setting on your pasta machine. Fold the edges in to create a neat rectangle that fits the width of your pasta machine, and run it through the thickest setting again until your dough is uniform in shape

Continue passing your dough through the machine, working through each thickness setting until you get to setting 6 or 7, depending on your preference for thickness of stuffed pasta.

Cut the pasta sheets into widths that fit your mould and drape one sheet over the base. Use your fingers to help press in the indents, then pipe directly into them – be careful not to overfill.

Take another sheet of dough and cover. Use a rolling pin to press and seal, and gently push out any air.

Flip the mould over to remove the pasta, then using a tagliapasta or pastry butter, separate the ravioli.

Place on a baking sheet lined with a clean tea towel, or dusted with fine semolina and set aside until use.

Take a rolled sheet of pasta and cut it in half.

Along one sheet of pasta, pipe the filling evenly spaced apart along the sheet.

Take the other half of the sheet and drape it over the filling to cover. Use your fingers to press around the filling and remove as much air as possible.

Use a pastry cutter, or tagliapasta to cut out each ravioli in whatever shape you like.

Place on a baking sheet lined with a clean tea towel, or dusted with fine semolina and set aside until use.

Bring a large pot of water to boil for your pasta, and season generously with salt.

Add a 1/3 cup of cold water and add to a large frying or sauté pan over a medium heat.

Once the water is boiling, start to drop in a couple of cubes of cold butter, swirling the pan and whisking continuously until the butter is emulsified and uniform.

Once you have a stable emulsion, continue adding the rest of the butter, whisking, whirling and swirling.

Throw in the sliced asparagus, season with a touch of salt.

Keep the pan on the most tiny of flames to keep warm, stirring occasionally.

Drop the ravioli into the boiling water and cooking for 2 minutes or longer if you are cooking from frozen.

Scoop out with a slotted spoon or spider, and drop directly into the butter sauce.

Gently whirl and toss to coat all of the ravioli in the sauce.

Allow 8-10 ravioli per person.

Serve with grated Parmigiano Reggiano.