Filling

Beat all the filling ingredients together well, and season with the salt and pepper. Cover and leave in the fridge for minimum of 1 hour for the breadcrumbs to soften and absorb the fats

Weigh the filling into 5g pieces, roll into balls and keep to one side

Using a pasta machine, roll the pasta out to its thinnest setting, then cut into pieces just bigger than the ravioli mould

Dust the moulds lightly with flour and place one pasta sheet over the top, use a piece of pasta dough to push the sheet into the indents

Place one ball of the filling into each indent and press down lightly. Brush a small amount of water onto the edges

Place another sheet of pasta over the top and use a rolling pin to press together and seal the edges.

Carefully remove the ravioli from the mould. Check they are all sealed and there is no air trapped in them

Place on a pasta rack until needed.

Tomato emulsion

Pre-heat the oven to 200C.

Crush the garlic cloves once with the back of a knife, andput in a small bowl. Add 1 tbsp of the olive oil, the thyme and tomatoes. Mix well, then place on a baking tray and season with salt. Bake for 8-10 minutes

Take the tomatoes out of the oven, remove the thyme and garlic, and pull the tomatoes off the vine into a blender. Blend till smooth while still hot

Continue blending, slowly adding the rest of the olive oil. Season to taste with salt and the vinegar. Pass through a sieve and reserve until needed.

Serving

Bring a large pan of salted water to the boil. Drop in the ravioli, cook for 3 minutes and drain.

Gently heat the sauce in a large pan and add the ravioli. Stir carefully to coat and take care not to boil or it will split the sauce.

Spoon the ravioli into a warm bowl and top with the parsley. Peel over some pecorino and serve.