If you're looking to impress at an upcoming dinner party, look no further than this pasta master's recipe.
Nello Russo, of Sunderland restaurant Angelo's, has done it again. He's taken home the English Italian Chef of the Year title for the second year running.
And now, you can try to match his skills in your own kitchen.
Nello floored the judges with his delicious dish of lamb with pistachio and home-made ravioli with aubergine. And now you can try it out!
Follow the recipe below - and let us know how you get on.
1 lamb loin
220g crushed pistachio
90g pecorino cheese
100g ricotta cheese
50g Parmesan cheese
Start by making your pasta filling, sauté cubes of aubergine until golden and cooked through, when cooked place on kitchen roll to absorb excess oil. One cooled mix with the ricotta cheese, basil and parmesan. Refrigerate until you are ready to fill your pasta.
Make the cheese fondue by starting with a basic béchamel; make a rue by melting the butter and then stirring in the flour, gradually add in the milk stirring constantly with a whisk to make sure there are no lumps then add pecorino cheese. When nice and thick put to one side until ready to use.
Pan-fry the lamb loin for 2-3 minutes on each side or until cooked to your liking, remember though it is best served pink. Remove from the heat to rest. Spread some of the fondue over the lamb and then roll in the crushed pistachio.
Now to fill your pasta, you can either make your own fresh pasta or cut fresh lasagne sheets into squares. Place a spoonful of the filling into the centre of one square, brush the edges with water and place another square over the top, seal well making sure there are no air bubbles inside. Drop your ravioli into a pan of boiling water and cook for 2-3 minutes.
Enjoy more of Nello's recipes