Preheat the oven to 180c (350f)

Cut small wedges as thin as you can, brush with olive oil and sprinkle with a touch of sea salt.

Bake in the oven for 15 - 20 mins until crisp and golden at the edges. Keep a close eye on them they can turn quickly if you've cut them really thin.

Make the pasta dough and while it is resting make the filling.

Combine all filling ingredients in a bowl and season to taste. Transfer to a piping bag or leave in the bowl, cover and chill until ready to use.

Roll the dough out, I go to setting 6 on my marcato roller or 7 on my kitchen aid attachment. 

Make whatever ravioli shape you like (see my notes above on some different options). I use about 1 tsp filling per ravioli.

Place the finished pasta shapes on a lined baking tray dusted with course semolina. Loosely cover with cling film while you are making them and waiting to cook.

Before you start the sauce, get a big pot of well salted water boiling. The pasta will take 4 - 5 mins to cook so you can drop them in half way through the wine reducing.

Heat the olive oil over medium heat in a large fry pan, big enough to fit all the pasta in at the end.

Fry the garlic for 30 seconds or so, moving it round so it doesn't brown. 

Add the wine and thyme and gently simmer for around 4- 5 minutes until it is slightly reduced. Add the pasta into the water now and cook for 4 - 5 mins until cooked to your liking.

Add the butter one piece at a time, letting it melt completely in between each addition. You want to be whisking the sauce through this whole stage to make sure the butter emulsifies into the wine.

After the last addition you should end up with a lovely silky butter sauce.

Add ¼ cup of pasta water and whisk well to combine. It should just be gently bubbling on a medium/medium low heat.

Add the pasta shapes into the butter and toss to coat. 

Plate the pasta and sourdough pieces and top with spoonfuls of the butter sauce, fresh thyme leaves and parmesan. A nice crack of black pepper on top never goes astray.