1. Place the flour on a clean work surface and make a well in the centre. Add the eggs and a pinch of salt. Gradually incorporate the flour into the eggs until a rough dough forms.

2. Knead the dough for 8–10 minutes, until it becomes smooth and elastic. Wrap the dough and let it rest for 30 minutes at room temperature.

3. While the dough rests, combine the ricotta, lemon zest, Parmesan, salt and freshly ground black pepper in a bowl. Mix until creamy and well combined.

4. Divide the rested dough into manageable portions. Roll each portion through a pasta machine or use a rolling pin to roll the dough until very thin. Keep the sheets even so the ravioli cook consistently.

5. Place small spoonfuls of the ricotta mixture onto one sheet of pasta, leaving enough space between each portion for cutting. Lightly brush around each filling mound with water. Place another pasta sheet over the top and gently press around each mound to remove any trapped air.

6. Cut the pasta into individual ravioli using a pasta cutter or sharp knife. Press the edges firmly to seal each piece.

7. Bring a large pot of salted water to a gentle boil. Carefully add the ravioli and cook for 3–4 minutes, or until the pasta is tender and the ravioli float to the surface. Reserve about 1/2 cup of pasta water, then drain the ravioli carefully.

8. Heat the olive oil in a large skillet over medium-high heat. Add the cherry tomatoes and cook for 5–7 minutes, stirring occasionally, until they soften and begin to burst. Add the minced garlic, dried oregano, salt, black pepper and chilli flakes if using. Cook for another 1–2 minutes, until fragrant.

9. Add the cooked ravioli to the skillet and gently toss with the burst tomatoes. Add a splash of the reserved pasta water along with the fresh lemon juice. Toss gently until the sauce becomes light, glossy and coats the ravioli.

10. Transfer the ravioli and burst tomatoes to serving plates. Tear the burrata over the top and finish with fresh basil, grated Parmesan and freshly cracked black pepper.