Place 100g pasta flour into a mixing bowl

Add a pinch of salt and mix to combine

Add the egg and mix to form a dough

Turn out onto a lightly dusted surface and knead for 5 minutes

Wrap in cling film and place into the fridge to rest

Place the rest of your pasta flour into the mixing bowl

Add a pinch of salt and mix to combine

Add the egg yolk and tomato paste and mix to form a dough

Turn out onto a lightly dusted surface and knead for 5 minutes

Wrap in cling film and place into the fridge to rest for 30 minutes

Remove both lots of dough from the fridge

Lightly dust with flour and laminate both using the widest setting on your pasta machine

Dust your surface with semolina

Place the white pasta down on the semolina and cut in half

Cut the red pasta into 4 equal lengths

Place two lengths of the red pasta on one length of the white pasta

Repeat with the other pieces

Lightly roll a rolling pin to 'stick' the red pasta to the white pasta

Laminate once more on the widest setting

Continue to roll out your pasta until you reach setting number 5

Place the ingredients into a mixing bowl and stir to combine

Place one length of pasta onto a surface lightly dusted with flour

Using a teaspoon, spoon the ricotta filling onto the pasta, leaving enough space in between for cutting

Brush water around the edges and in the spaces

Place a second length of pasta over the first and press down to seal

You need to ensure that no air is trapped in the ravioli

Cut into the shape of your choice

Place onto a baking tray dusted with semolina

Bring a large pot of water to the boil

Salt generously

Add the ravioli and boil until the pop up to the surface - about 3 minutes

Remove with a slotted spoon and add to your sauce

Mix gently to coat the ravioli

Serve immediately