1. Rehydrate the sun dried tomatoes as directed on the packet.
2. Meanwhile, make the pasta dough. Place the flour in a mixing bowl and make a small well in the middle. Put the whole egg, egg yolks, salt and the olive oil into a bowl and mix with your fingertips, gradually drawing the flour into the centre.
3. Work the dough until fairly homogenous, adding 2tbsp of water if necessary. Place the dough on a lightly floured surface and knead it thoroughly until perfectly smooth. Wrap in clingfilm and leave to rest in the fridge for ½ an hour before using.
4. Squeeze dry the sun dried tomatoes and dice them finely.
5. Dice the goat’s cheese and mix with the chopped sun dried tomatoes and the chopped basil. Season with salt and cayenne pepper.
6. Roll the pasta in two batches through a pasta machine set at the finest setting. Lay the sheets of pasta on a well floured work surface. Cut out 16 circles of about 9cm diameter.
7. Place a small spoonful of the sun dried tomato and goat’s cheese mixture in the middle of each circle and wet the edges with water. Fold each circle in half and press the edges down well to seal. Crimp the edges with a fork and leave the ravioli in the fridge on a well floured tray. Refrigerate until needed.
8. Cook the ravioli for about 4 minutes in barely simmering salted water. Drain and serve four to a portion.