Theo Randall served up tasty potato ravioli with courgette and spinach on Saturday Kitchen.

the ingredients for the the pasta dough are: 350g tipo ’00’ flour, 25g fine semolina flour, plus extra for dusting, 2 free-range egg yolks and 4 whole free-range eggs.

For the ravioli filling: 800g red-skinned Desiree potatoes, peeled, cut into into 2cm cubes, 100g unsalted butter, 100g Parmesan cheese, grated , salt and freshly ground black pepper.

For the vegetables: 250g white asparagus or courgettes, cut at an angle , 75g unsalted butter, 1 garlic clove, crushed in sea salt, 250g baby spinach, washed , 75g Parmesan cheese, grated, plus extra to serve and 1 tbsp fresh flatleaf parsley, chopped.

See recipes by Theo in his book titled: The Italian Pantry: 10 Ingredients, 100 Recipes – Showcasing the Best of Italian Home Cooking available at Amazon now.