Finely grate rind from two lemons, you need 1½ tablespoons. Remove rind from remaining lemon with a zester (or cut rind into thin strips avoiding the white pith). Squeeze juice from lemons; you will need ¼ cup.

Meanwhile, roast nuts in a large frying pan over medium heat about 5 minutes or until browned lightly. Chop coarsely.

Coarsely chop ¾ cup of the watercress. Heat 20g (¾ ounce) of the butter in a large frying pan over high heat; cook watercress, stirring, about 30 seconds or until beginning to wilt.

Place cooked watercress in a medium bowl with cheese, egg, 1 tablespoon of the rind and 1 tablespoon of the juice; toss to combine. Season to taste.

Working with a few wrappers at a time, brush edges with water using a pastry brush. Place a heaped teaspoon of the cheese mixture in the centre of each wrapper. Fold wrappers in half to enclose pastry, pinching edges to seal.

Drop ravioli into a large saucepan of boiling salted water in batches; simmer, uncovered, about 2 minutes or until wrappers are just transparent. Remove ravioli with a large slotted spoon; drain. Divide between warmed serving bowls.

Melt remaining butter in a large frying pan over high heat until beginning to brown. Immediately stir in remaining rind and remaining juice. Season to taste. Spoon sauce over ravioli.

Serve ravioli topped with remaining watercress, bull's blood leaves, lemon zest and nuts.