for 4 person

Pasta dough

60 g	white flour
40 g	pasta flour
1	egg

Filling

1 tbsp	butter
1	shallot
1	garlic clove
80 g	frozen peas, slightly defrosted
125 g	ricotta
2 sprig	peppermint
¼ tsp	salt
a little	pepper

Ravioli

4	fresh egg yolks
a little	fresh egg white

To cook the ravioli

salted water, boiling

To serve

60 g	butter
50 g	frozen peas, slightly defrosted
20 g	cress

How it's done

Pasta dough

Mix the flour, tip out onto the work surface and create a well in the centre. Slide the egg into the well. Starting from the inside of the well, gradually combine the flour with the egg to form a thick paste. Mix in the remainder of the flour. Knead the dough for approx. 10 mins. until it is smooth and no longer sticks to your hands. Shape into a ball, cover and leave to rest at room temperature for approx. 1 hr.

Filling

Heat the butter in a pan. Briefly sauté the shallot and garlic. Add the peas and cook for approx. 10 mins. Empty the peas into a bowl, roughly mash with a fork. Add the ricotta and mint, mix, season and leave to cool.

Ravioli

Using a pasta machine, roll out the dough into wafer-thin strips approx. 12 cm wide. Using a cutter, cut out 8 circles (approx. 11 cm in diameter). Shape the filling into a nest in the centre of 4 of the circles. Carefully slide the egg yolks into the nests. Brush the edges with egg white. Place the remaining circles neatly on top, press the edges down firmly, carefully pressing out any trapped air.

To cook the ravioli

Cook the ravioli in simmering salted water for approx. 3 mins., carefully remove with a slotted spoon, transfer to dishes.

To serve

Heat the butter in a pan until it foams and smells nutty. Add the peas. Drizzle the butter on top of the ravioli, garnish with cress.

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