Ricotta and Herb Cappellacci

1.

Place the flour and eggs into a bowl or food processor and rub together or pulse until it forms small crumbs.

2.

Remove from the processor if using, and pull together to form a dough, then knead lightly for 2-3 minutes until the dough is smooth and elastic.

3.

Cover and place in the fridge for 20 minutes - you can cut the pasta you don't wish to use into portions and freeze any extra for another dish.

4.

Meanwhile, place the ricotta, parmesan and herbs into a bowl and mix to combine then season to taste.

5.

Roll the pasta out until very thin, using either a pasta machine or by hand with a rolling pin. Lay a sheet of pasta onto the work surface and cut into squares 7.5cm/3” square.

6.

Brush the pasta lightly with a little water around the edges then place a spoonful of the ricotta mixture onto each piece.

7.

Fold the pasta over the filling to form a triangle, then press lightly onto the filling in the tip of the pasta, and roll the back long edge of the triangle up and over. Twist around the press the long ends of the triangle together.

8.

Repeat with the remaining pasta and filling.

9.

Place the basil, garlic and parmesan into a food processor or pestle and mortar and blitz to a fine purée. Add the olive oil and blitz again until well combined. Check the seasoning then tip into a sauté pan.

10.

Bring a pan of salted water to the boil, add the peas and beans and simmer for 3-4 minutes until tender then drain and tip into the sauté pan with the pesto.

11.

Bring a large pan of salted water to the boil, add the ravioli and cook for 1-2 minutes until they float to the top of the pan. Lift out with a slotted spoon into the pan with the pesto, peas and beans, add a couple of spoonfuls of pasta water then toss well to combine and warm the whole dish through.

12.

Serve with extra parmesan grated over the top and a few sprigs of mint.