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Pea, Mint and Ricotta Ravioli with a Pancetta Butter
Ingredients
  • subheading: For the pasta:
  • 150g/5½oz tipo ‘00’ pasta flour
  • 2 free-range eggs
  • subheading: For the filling:
  • 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
  • subheading: For the butter:
  • 50g/1¾oz clarified butter
  • 50g/1¾oz pancetta, cubed
Steps
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