Make the dough. Mix the semolina, 00 flour, turmeric, salt and olive oil. Add water in parts and knead into a firm round. Rest until ready to roll.

Cook the spinach. Heat 1 tablespoon of oil, add the chilli flakes and spinach, add 1/2 tablespoon more oil and cook until reduced.

Make the filling. Add the basil, pepper, nutmeg, ricotta and salt. Mix well.

Shape. Divide the dough into 4 and roll each piece thin. Portion the filling, fold the dough over and cut with a pasta cutter or cookie cutter.

Boil. Bring the water to a boil with the salt. Add the ravioli and lift them out when they float.

Serve. Spoon pasta sauce onto a plate, add the ravioli, top with more sauce, Parmesan and basil.