Ricotta, pea and mint ravioli
For the pasta, add your ingredients to a food processor and blitz until it looks like breadcrumbs. Then bring it together with your hands and knead until you have a smooth, soft dough. Use a rolling pin to roll out the dough and fill with your delicious ricotta and pea filling then drop them into a large pan of salted water. Once cooked, drain, drizzle with oil and scatter with lemon zest and cheese shavings, mint leaves and a little cracked black pepper. Perfect.
50 mins to prepare, 10 mins to cook plus chilling
Each serving contains
of the reference intake