Ingredients

• 150g/5½oz tipo ‘00’ pasta flour
• 2 free-range eggs
• knob of butter
• 2 banana shallots
• finely chopped
• 1 garlic clove
• finely chopped
• 100g/3½oz fresh peas
• podded weight
• 1 tbsp ricotta
• ½ lemon
• zest only
• 15 mint leaves
• finely chopped
• pinch salt
• pinch pepper
• pea shoots
• for decoration
• 50g/1¾oz clarified butter
• 50g/1¾oz pancetta
• cubed

Directions

• For the pasta
• put the flour onto a work surface and make a well in the centre. Beat the eggs and pour the mixture into the well. Using two fingers bring the flour and egg together
• working in a circular motion from the centre of the well
• until it forms a dough. Knead until smooth.
• Cut the dough into four equal pieces. Pass each piece of dough through a pasta machine; start on the widest setting and pass the dough through five times on each setting
• moving it one setting at a time up to the narrowest. Repeat for all pieces of the dough. Lay the pasta sheets onto a floured surface and cut out rounds. Leave the pasta on the floured surface covered with a damp cloth until the filling is ready.
• For the filling
• gently fry the shallots and garlic for a few minutes
• add the peas and cook until soft. Take the mixture off the heat and stir in the ricotta
• lemon zest and mint and set aside to cool.
• Put a teaspoon of the filling onto a pasta circle. Wet the edges of a second pasta circle and carefully place on top. Make sure you get all the air out of the ravioli
• or it may cook unevenly or burst open during cooking.
• For the butter sauce
• cook the pancetta in a hot pan over a medium heat until golden brown.
• Put the clarified butter in a small pan
• add the cooked pancetta and heat gently to warm through.
• Meanwhile
• cook the ravioli in boiling water for two minutes. Scoop the cooked ravioli out of the pan with a slotted spoon
• and place in a bowl to dry off for a few seconds before draining any excess water from the bowl. Divide the pasta between two serving plates
• pour the butter sauce over the pasta
• scatter the pea shoots over and serve immediately.