Pea Ravioli

http://ahappyfooddance.com/ricotta-spring-pea-ravioli-sage-butter-sauce/

Pasta
4 cups all purpose flour
4 large eggs
Filling
1 cup fresh spring peas, or frozen peas that have been thawed
12 ounces whole milk ricotta
1-1/2 cups freshly grated Parmesan cheese
1 whole egg
salt and pepper, to taste

Serve with leek/ramp/basil pesto, tomatoes, spring onions, peas

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