A simple recipe that's perfect for keeping little hands busy. With the right tools, pasta making lends itself to little nimble fingers
Serves 4
1. First roast your tomatoes, put them cut side up in a roasting tin with sea salt and drizzle with olive oil. Roast at 140°C / 275°F / gas mark 1 for 40 minutes.
2. Roast the cloves of garlic for about 10 minutes until you can squidge them between your fingers.
3. Push the tomatoes through a sieve into a pan. Squeeze in the garlic from its skin, add the watercress and season with pepper.
4. Mix all the filling ingredients together in one bowl. Moist rather than wet is the consistency you need.
5. Pass the fresh pasta dough through the machine until it is thin enough, but not so thin it will break when making the ravioli.
6. If you are using a ravioli maker, follow the instructions that come with it for adding the filling. Otherwise, you can use a cutter to cut out circles of pasta, put a teaspoon of mixture onto the circle, off centre, dab the edges lightly with water and fold over the dough, removing air as you go and pinching each ravioli shut.
7. Boil the ravioli in salted water for 3 - 4 minutes, the prawn filling should be pink and still juicy.
8. To finish the sauce, warm it through while the pasta cooks, adding the single cream near the end. Taste and season, if necessary.
9. Serve the ravioli tossed in the light sauce and drizzle on some extra virgin olive oil.
The best of British cooking from Hugh Fearnley-Whittingstall
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