Create a relaxing living space

Pour the oil into a large saucepan or casserole dish no more than two thirds full, then gently heat to 180C. Meanwhile, add the eggs and breadcrumbs to two separate shallow bowls or trays and season both with salt and freshly ground black pepper.

Dunk a piece of ravioli in the egg and shake off the excess, before coating both sides in the panko breadcrumbs. Drop straight into the hot oil and cook for 3-4 mins on each side until crisp and golden, then drain on a wire rack. Repeat until all the ravioli is cooked.

To make the dip, beat the soft cheese to loosen it, then mix in the soured cream, lemon zest and juice. Stir through 1 tbsp of the pesto, then season lightly with salt and pepper.

Transfer the dip to a serving bowl, swirl the remaining pesto across the top and scatter over the pine nuts and basil leaves. Serve the ravioli on a plate with the parmesan sprinkled across the top and the dip on the side for dunking.