Start by making the ravioli. Mix the ricotta with the mashed potatoes. Next, blend in the broccoli, Parmesan, parsley, nutmeg, almonds and egg yolk together. Season with salt and pepper. Take a sheet of ravioli dough on a lightly floured surface and place spoonful of the filling every few centimeters, making sure you leave a generous gap in between. Brush the pastry around the filling with the beaten egg. Cover with another sheet of dough and using the flat side of your fingers to press around the filling to secure tightly. Cut the ravioli with a fluted cutter and place one floured tray until needed. Next, prepare the sauce. Bring the water with the stock cube to the boil. Remove off the heat, whizz in the cold butter together with the parsley leaves using a stick blender. Season to taste. Toss the cooked ravioli in the parsley sauce. Serve garnished with the broccoli and Parmesan flakes.

Suggested Wine: Private Bin Sauvignon Blanc Marlborough – Villa Maria
Distinctively Marlborough in style, bursting with passion fruit, ripe gooseberry and lime flavours. It has a well balanced and freshly invigorating palate with a crisp and zesty finish.