Egg Yolk Ravioli

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Great British Chefs
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200 g Tipo“00” flour

2 large eggs or 4 egg yolks

A large knob of butter

1 onion, finely chopped

4 cloves of garlic, crushed

250 g spinach, washed thoroughly

Salt and pepper

A suspicion of nutmeg

50 g grated Parmesan (or vegetarian hard cheese if serving veggie guests)

1 egg white

6 medium egg yolks

4 cloves of garlic

A good glug of olive oil

400 g passata

Salt and pepper

A pinch of sugar

A splash of milk

Plus 1 egg white for brushing

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