20ml Vegetable oil
To make the pasta dough, sift the flour and semolina onto a clean table and make a well in the centre. Pour the egg yolks into the well and with your hands, gradually mix in with the flour and semolina. Knead all of the ingredients until you obtain a smooth, springy texture. Wrap the dough in cling film and leave to rest in the fridge for about 1 hour. Meanwhile, make the ravioli filling by puréeing the vegetables in a blender until smooth. Adjust with salt and pepper and mix in the agar agar. In a small saucepan, bring the mixture to the boil.