Joe Wicks and Jamie Oliver served up tasty Neapolitan ravioli (ravioli alla Napoletana) with ricotta, prosciutto, a fresh lemon sauce and a quick tomato sauce on Jamie and Jimmy’s Festive Feast.

The ingredients for the pasta dough: 600 g Tipo ‘00’ flour , plus extra for dusting, 18 large free-range eggs and semolina or rice flour , for dusting.

For the ricotta and prosciutto filling: 2 slices of higher-welfare prosciutto, 1 lemon, 1 whole nutmeg , for grating, 100 g Parmesan cheese and 250 g Westcombe ricotta.

For the quich tomato sauce: 2 cloves of garlic, olive oil, 1 teaspoon dried chilli flakes, 1 x 400 g tin of quality cherry tomatoes and ½ a bunch of fresh basil , (15g).

For the lemon sauce; 50 g unsalted butter, 1 lemon, 50 g Parmesan cheese , plus extra for grating and extra virgin olive oil.

See the recipe in Joe’s book titled: The Fat-Loss Plan: 100 Quick and Easy Recipes with Workouts, available from Amazon now.