Gennaro Contaldo serves up ravioli two fillings on Saturday Kitchen.

Gennaro says: “Wonderful homemade pasta, stuffed with two tasty fillings and served in rich homemade sauces.”

The ingredients for the pasta: 150g Italian ‘00’ flour, plus extra for flouring, 50g semolina, plus extra for dusting and 2 free-range eggs.

For the spinach and ricotta filling: 150g spinach, 150g ricotta crumbled, 150g fresh breadcrumbs, 20g Parmesan grated, 1 free-range egg yolk, good grating of nutmeg, 1 free-range egg, beaten and salt and freshly ground black pepper.

For the meat filling: ½ small onion, finely chopped, 125g pork mince, 125g beef mince, 4 tbsp white wine, 1 free-range egg, beaten, 60g fresh breadcrumbs and handful of fresh parsley, finely chopped.